Squeeze excess moisture from crab meat into measure; add enough milk to liquid to make 1/2 cup. Set aside.

In a saucepan, melt butter over med. heat; cook onion,green pepper,mustard,pepper,thyme and cayenne, stirring occasionally, for 3 minutes, or until softened.Stir in flour;cook;stirring, for 3 minutes,without browning. Gradually whisk in milk mixture. Cook,whisking, for 1 minute or until smooth paste forms; remove from heat.

Beat in 1 egg.Stir in crab meat and parsley. Taste and adjust seasoning.Transfer to a bowl, cover and refrigerate until chilled.

Form heaping teaspoonfuls into patties. Beat remaining egg; dip patties into egg, then into crumbs to coat.(Can be covered and refrigerated for up to 1 day or frozen up to 2 months).

Brush oil onto rimmed baking sheet;arrange patties on sheet, turning to grease both sides. Bake in a 400F oven for about 20 minutes,turning once, or until crisp and golden brown, Garnish with a dollop of salsa. Makes about 30.