You want the onions soft without browning them so they're not crunchy in the crab cakes. Adding 1 to 2 tablespoons of water while softening the onions will help. Cook until all the water has evaporated.
– Crush the Saltine crackers. Place them in a zipper-top bag then gently crush them with a rolling pin by rolling over them. You can also do this in a food processor. – Stir in crushed crackers, Old Bay seasoning, dry mustard, Worcestershire, lemon juice, mayonnaise, egg, parsley, salt and black pepper and mix well.
– Form into 12 even cakes. – For uniform cakes, I like to mold them in a ⅓ cup measuring cup. I fill it about two-thirds of the way, invert it onto a baking sheet, then gently tap the measuring cup on the baking sheet until the formed cake comes loose. – Chill in the refrigerator for 1 hour or in the freezer for 30 minutes.
– Coat cakes with panko or cracker crumbs on both sides.
– Drain on a wire rack. Don't use paper towels as the crab cakes can get soggy. Repeat with remaining cakes. Sprinkle with fresh parsley.