1. Whisk together mayonnaise, mustard, salt, pepper and eggs. Then gently stir in crab meat, panko and parsley.
2. Shape mixture in to 12 (3-inch) patties, pressing gently to flatten. Cover with plastic wrap and refrigerate for 1hr.
3. Melt half the canna-butter in large, nonstick skillet over medium heat. Add 6 patties to the pan and cook for 2 minutes on each side, or until golden brown. Repeat with the remaining half of canna-butter and remaining 6 patties.