Heat butter in a skillet and sauté celery and onions until tender. In a bowl, combine sauté celery, onions, crab meat, ½ cup Kinnikinnick Bread Crumbs, mayonnaise, parsley, pepper and salt. Mix until combined.
Form mixture into cakes (2-2 ½ inches in diameter) and let set covered in refrigerator for at least two hours (these can be made in advance the night before).
Heat a large skillet with 2 tbsp. olive oil over medium heat. Whisk eggs and set aside. Place remaining Kinnikinnick Bread Crumbs in a separate bowl. Dip each crab cake in the whisked eggs and then in the bread crumbs.
Place in heated pan and cook until golden brown (about 3-5 minutes each side). Remove from pan and pat extra oil off of crab cakes with paper towel. Yields: 15 crab cakes