Drain and dry crab meat, it is important to pat the crab meat dry with paper towels to remove as much moisture as possible.

In a large bowl add in crab, bell peppers, green onion, dill, tarragon, salt, pepper, Old Bay, gluten-free flour, and mayonnaise together.

Use hands to mix in order to keep the crab in large chunks.

Add in ½ the beaten egg and mix, if more egg is needed to bind the ingredients add in 1 tbs at a time.

Roll into balls and form into a patty, should make 7-10 palm size cakes.

Place almond flour in a bowl or container, add in a pinch of salt and pepper, 1 tsp Old Bay, 1 tsp garlic powder, 1 tsp cayenne pepper, and 1 tsp smoked paprika and whisk together.

Roll the crab cakes in almond flour coating well on each side.

Heat avocado oil, once heated place crab cakes in oil. There should be plenty of space in-between the cake to cook, if you don't have a big enough pan you should fry in two batches.

Cook 4-5 minutes on each side, until golden brown.

Once fried on each side set on paper towel to drain excess oil. Serve on a bed of arugula with tarter sauce or try the lemon dill aioli shown below.