Mix together ground flax seeds, almond flour, fresh parsley, egg, mayonnaise, hot sauce, dijon, and salt in a large bowl. Add the crab meat and gently stir to combine. I like to leave chunks of crab in my cakes, so I mix minimally!
Scoop the crab mixture using a 1/3 measuring cup. Form 7 small patties, and pat the top so they're 2" thick. The mixture will be slightly wet, so I find this is easiest to place patties on a baking sheet and transfer them to the pan using a spatula.
In a large pan, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat. Don't overcrowd the pan, you may need to do this in batches depending on your pan size. Cook on each side until golden, about 3-5 minutes. Serve warm, with lemon wedges, fresh parsley, and tartar sauce, and DIG ON IN!