Heat 1 tablespoon of olive oil in a nonstick sauté pan over medium heat. Sauté the celery for 3 minutes, then add the chopped shallot and sauté for an additional 2 minutes. Set aside to cool.
In a small bowl, combine the egg, Worcestershire, and Dijon mustard, mixing until smooth.
In a separate bowl, combine the Old Bay, parsley, coconut flour, and cooled vegetables, mixing thoroughly.
Gently add the crab meat to the egg mixture, folding to combine. Try not to break up the crab lumps.
Add the dry ingredients to the crab mixture, again folding gently.
Heat the remaining olive oil and butter over medium heat in the nonstick sauté pan. Divide the crab mixture into equal parts to form 4 cakes, squeeze firmly to form a solid cake.
We also recommend that the cakes be plated and refrigerated for a couple hours before cooking. They will hold together better.
Place the cakes carefully in the hot oil. Cook for about 3 minutes per side until golden brown. We suggest covering your pan so they cook through. Lift an edge after three minutes. They should be browned and hold together well.
Remove from the pan with a spatula and plate. Pour any remaining hot butter/oil sauce over the cakes once plated. Serve hot with remoulade sauce on top or on the side.