Combine all ingredients except for the crab meat in a large bowl. Gently fold in the crab meat, being careful not to break it up too much. Wet your hands and form the crab mixture into cakes the size of hockey pucks. Place crab cakes on a sheet of parchment paper.
Heat about 1 inch of canola oil in a large skillet over medium heat. Drop the crab cakes into the oil and cook about 4-5 minutes on each side, until both sides are a golden brown color. Remove with a slotted spoon onto a paper towel-lined platter. Serve with additional parsley and lemon wedges.