Heat the butter in a small skillet over medium heat. Once melted, add the finely chopped onion and celery and sauté until tender. Remove from heat and set aside to cool.

Once the onion and celery have cooled, add them to a mixing bowl along with the crab meat, Cajun seasoning, whole grain mustard, mayonnaise, egg, crushed pork rinds, lemon juice, parsley, almond milk, salt, and pepper. Stir until combined, then cover and refrigerate for one hour.

While the crab cake mixture is chilling, prepare the Cajun remoulade by mixing all of the remoulade ingredients together in a small bowl. Cover and refrigerate until ready to serve.

When ready to bake, preheat the oven to 375 degrees and line a baking sheet with parchment paper.

Using a tablespoon or small cookie scoop, portion the crab cake mixture into balls and place them on the prepared baking sheet. Lightly press each one down to flatten slightly.

Spray the crab cakes with cooking spray and bake for 15 to 20 minutes, until golden brown.

Serve the baked crab cakes with the Cajun remoulade for dipping.