In a bowl, gently combine crabmeat, cracker crumbs, salt, black pepper, and parsley.

In a separate small bowl, whisk together mayonnaise and egg.

Add the mayonnaise mixture to the crab mixture and toss lightly until just combined.

Form the mixture into balls or cakes.

Place the crab cakes on waxed paper on a platter.

Refrigerate for 1 to 2 hours to allow the cakes to firm up.

Gently flatten the chilled crab cakes.

Heat butter in a skillet over medium heat.

Fry the crab cakes in the melted butter until golden brown on both sides.