In a large bowl, combine half of the crushed crackers with the milk. Let sit for 5 minutes. Add the remaining ingredients, except for the oil, and mix delicately to avoid breaking up the crabmeat. Season with pepper (do not add salt as the crab is already quite salty).
Using your hands, form the mixture into 4 to 6 patties and place on a large plate. Place the remaining crushed crackers on another plate. Press the patties into the crushed crackers and coat well.
In a non-stick skillet over medium-low heat, brown half of the patties at a time in the oil for 4 to 5 minutes on each side or until nicely browned. Drain on paper towels. Keep warm. Cook the remaining patties. Add more oil as needed.
Delicious with our tartare sauce.
If you do not have 1 lb (450 g) fresh crabmeat, you can replace it with ½ lb (225 g) each cooked frozen crab and raw frozen shrimp. Defrost them both and drain well before using.