Gather your ingredients: lump crab meat, almond flour, mayonnaise, eggs, fresh parsley, Dijon mustard, Old Bay seasoning, black pepper, salt, green onions, and red bell pepper.

In a large mixing bowl, gently combine the crab meat, almond flour, mayonnaise, beaten eggs, parsley, mustard, seasoning, black pepper, and salt.

Cover the bowl and chill in the refrigerator for at least 30 minutes.

Form the mixture into patties about 2 inches in diameter on a lined baking sheet.

In a skillet, heat oil over medium heat and cook the crab cakes for 3-4 minutes on each side until golden brown.

Transfer to a towel-lined plate and serve warm with lemon wedges.