In a coffee grinder or small food processor, grind the shredded coconut until it has a very fine, almost flour-like texture. Transfer to a large mixing bowl, along with the rest of the ingredients, except for the coconut oil for pan-frying and those listed under breading. Stir this mixture with a wooden spoon or rubber spatula until evenly combined. Set in the fridge to rest and firm up for about 10 minutes.
Using your coffee grinder or small food processor once again, grind the shredded coconut, sliced almonds, Old Bay Seasoning, salt and pepper together until the mixture has the consistency of coarse sand. Transfer to a shallow dish or plate.
Form the crab mixture into 10 to 12 equal patties and press them into the coconut/almond breading to coat well on both sides.
Melt a few tablespoons of coconut oil in a large, heavy skillet set over medium heat then fry the crab cakes 5 or 6 at a time until they're golden brown on both sides, about 3 minutes per side.
Serve hot with a generous dollop of paleo mayo (add a pinch of Old Bay to it to kick it up a notch!)