Begin by using a food processor to pulverize your pretzels into crumbs. Place in a large bowl.
Take your 1 pound of fresh crab chunks and break up slightly while adding into bowl with ground pretzels.
To the bowl, add juice of 1/2 lemon, 4 chopped green onions, chopped parsley, mayonnaise, mustard powder, garlic powder, smoked paprika, pepper and egg.
Stir until all ingredients are well combined and set aside. In a separate bowl, add 1/2 cup flour and 1/2 teaspoon old bay seasoning for coating crab cakes.
In a skillet, coat entire bottom with canola or peanut oil for frying and heat up on low/medium heat.
Prepare your crab cakes by packing them tightly into small discs and lightly coating each side in flour mixture.
Add all crab cakes into oil at once and do not flip for about 3 minutes once the bottom is crispy and golden. Flip and cook other side until crispy and golden.
Set aside onto paper towels.
Cream Cheese Spread
Stir together 2 tablespoons soft cream cheese with 1/4 teaspoon Old Bay Seasoning.
Smear the cream cheese/Old Bay spread on the top of the Hawaiian bread that will be the bottom slice. Follow with two crab cakes on top and enough slices of the white sharp cheddar to cover all the crab cakes.
Place another slice of Hawaiian bread on top and spread full fat mayonnaise on top. Carefully flip onto heated skillet or griddle sprayed with nonstick spray.
While that side is cooking, spread more mayonnaise on top slice. Grill for 3-5 minutes until golden and crispy, then carefully flip and cook other side for another 3 minutes. Cheese will begin to melt and get gooey!
Garnish with a little parsley and lemon wedges and enjoy your taste of the beach!