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In a large bowl, break up the crab meat with a fork. Stir in the almond flour, parsley, green onion, Old Bay, salt, and pepper until well combined.
Stir in the egg, mayo, and mustard until the mixture is well moistened. Use your hands to form into 4 patties, each about 3/4 inch to 1 inch thick. Place on a waxed paper lined plate and refrigerate at least 30 minutes.
Spray or brush the air fryer rack with oil (I used avocado oil spray). Brush melted butter over both sides of the crab cakes and place on the rack.
Air fry at 350F for 10 minutes, carefully flipping halfway through cooking.
For the mayo, whisk the ingredients together in a small bowl. Serve the crab cakes with lemon and a dollop of spicy mayo.