Drain the crabmeat.

In a small mixing bowl, whisk the eggs and lemon together.

In a large mixing bowl, combine the crab, celery, green onion, ½ cup almond meal, 1 tsp hot paprika, 1 tsp sea salt, and 1 tsp black cracked pepper.

Pour the egg/lemon mixture in with the crab mixture. Stir together.

Place in fridge for about 30 minutes. This process will help make the crab cakes stick together better for forming and cooking.

On a pie pan or large plate, stir together the remaining ¼ cup almond meal, 1 tsp hot paprika, 1 tsp sea salt, and 1 tsp cracked black pepper.

Remove the crab mixture from the refrigerator.

Start forming crab cakes by spooning about 1/3 cup into your hand. Squeeze to remove any excess moisture. Roll into a ball then flatten to make it look like a disk. Place on almond flour mixture and turn over so each side is coated. Set aside and repeat until the entire crab mixture is used up.

Heat the coconut oil in a large frying pan over medium/high heat.

Set aside a separate plate lined with paper towels for collecting extra oil once they’re finished cooking.

Once the coconut oil is completely melted and up to temperature, carefully place the formed and dusted crab cakes on the frying pan.

Let them fry on one side for about 5 minutes (or until golden brown).

Cook for another 5 minutes on the other side.

Place each crab cake on the separate plate lined with paper towels until cooled.

Mix the yogurt, parsley, hot paprika, salt, and pepper together.

Using a microplane (or any small grater you have handy), grate the raw garlic into the yogurt.

Stir until evenly combined and set aside.

In 4 large bowls, put about 2 cups of fresh arugula in each.

Thinly slice the radishes and place about 1 radish-worth amount of slices on each salad.

Place two crab cakes on top of salad.

Drizzle with approximately 2 Tbl of the garlic yogurt aioli.

Pour yourself a[nother?] glass of chardonnay for a job well done and ENJOY!