Prep the zucchini: Grate the zucchini on the large holes of a box grater. Sprinkle with a pinch of salt and let it sit in a colander for 10 minutes. Squeeze out as much liquid as possible using your hands or a clean kitchen towel. The drier, the better.

Mix the wet ingredients: In a large bowl, whisk eggs, mayonnaise, Dijon, lemon zest, and 1 tablespoon lemon juice until smooth.

Add seasonings: Stir in Old Bay, garlic powder, a good pinch of salt, and black pepper. Taste the mixture (before adding the crab) and adjust for brightness and heat.

Fold in the binders: Add almond flour and grated Parmesan. Start with 1/2 cup almond flour; you can add a tablespoon or two more if the mixture feels loose after adding the crab.

Combine the star ingredients: Gently fold in the drained crab, squeezed zucchini, green onion, and parsley. Keep the lumps of crab mostly intact for texture.

Shape and chill: Form 10–12 small patties (about 2 to 2.5 inches wide) or 6 larger ones. Place on a parchment-lined tray and chill for 20–30 minutes. This step helps them hold together in the pan.

Heat the pan: Set a large nonstick or well-seasoned cast-iron skillet over medium to medium-high heat. Add 2–3 tablespoons avocado oil and let it shimmer.

Sear to golden: Cook the crab cakes in batches without crowding. Sear 3–4 minutes per side until deep golden and crisp. Adjust heat as needed so they brown without burning.

Make a quick sauce (optional): Mix 1/4 cup mayo or Greek yogurt with 1 teaspoon Dijon, a squeeze of lemon, and a few dashes of hot sauce. Season with salt and pepper.

Serve: Plate with lemon wedges and a sprinkle of fresh parsley. Enjoy hot while the edges are crisp.