Mix together the crab meat and cracker crumbs in a large bowl folding gently to not break up the larger crab pieces.
In a small bowl, mix the wet ingredients, (not the oil), together well.
Pour the mayonnaise sauce into the crab meat and fold to combine. Cover and refrigerate for at least 60 minutes or up to overnight if desired.
Use a #12 scoop to portion out 8 balls of crab mixture. Then use a large skillet and add the oil on medium high heat until shimmering. Place 4 of the crab balls into the oil, then press down with a fork to form a patty. Cook each side for 2 1/2 to 3 minutes until browned, flip and cook the second side 2/12 to 3 minutes. Repeat with the remaining 4 crab balls.