In a large skillet, melt the butter or margarine. Add the onion and parsley and cook until the onion is tender. Add the flour and stir until blended.

In a small bowl, beat together the milk and 2 eggs; add to the hot mixture. Cook, stirring constantly, until the mixture is thick and coming away from the sides of the pan.

Add the crab meat and mix well. Season with the salt and pepper. Cool.

Form the mixture into 8 to 12 flat cakes 1/2 to 3/4 of an inch thick. Dip the cakes into the 2 beaten eggs and then roll in the cracker crumbs.

In a large skillet, fry the crabcakes in hot oil over medium heat about 2 minutes per side or until golden brown. Using a slotted spatula, remove the crabcakes from the pan and drain on paper towels.