To make the crab cakes: In a large-size bowl, whisk together the mayonnaise, coconut flour, Dijon, egg and seafood seasoning.

Carefully fold in the crabmeat, being as careful as possible not to separate the lumps of meat. Gently form about 1/2 cup (112 g) of the crab mixture into a cake about 3 inches wide x 1 inch thick (7.5 x 2.5 cm) with your palms. Once formed, set aside on a cookie sheet lined with wax paper. Repeat to form 3 more crab cakes.

Heat the butter in a heavy-bottomed skillet over medium-high heat for 2 minutes. Add the crab cakes and fry for about 4 minutes on each side, until nice and golden. Transfer to a paper towel lined plate to drain. Serve with tartar sauce and plenty of fresh lemon wedges.