In a large bowl, combine the king crab meat, mayonnaise, mustard, eggs, minced onion, green bell pepper, red bell pepper, seasoned bread crumbs, and parsley. Mix thoroughly until well incorporated.

Using an ice cream scoop, portion the mixture into 12 equal portions and shape into patties, flattening each with your palm.

Heat oil in a non-stick pan over medium heat until shimmering but not smoking.

Fry the crab cakes for 3-5 minutes per side, or until golden brown and firm to the touch. Serve with lemon wedges, tartar sauce, or aioli as desired.