For the Lemon-Dill Aioli, place all ingredients, except for olive oil, in a blender. Pulse to combine. With the blender running, very slowly drizzle in olive oil, little by little, until an emulsion forms (the mixture will thicken and become a creamy, white-ish color). Refrigerate for 1 hour prior to serving to allow flavors to meld.
Heat 1 tbsp. butter in large skillet on medium-high heat. Cook green onion and garlic until tender, approximately 2 minutes. Add parsley, lemon juice, ½ cup of the almond meal and spices to the mixture and stir together. Remove from heat. Fold in crab meat until evenly distributed.
Combine parmesan and remaining ¼ cup almond meal in a shallow dish.
Form the crab cake patties to about ½-inch thickness. Wet your hands with water if the mixture starts to stick. You should make about 8 medium-sized patties.
Cover the patties with parchment paper or saran wrap and refrigerate for at least 2 hours. This will make it so the cakes don't fall apart and crumble while cooking.
Heat 1 tbsp. butter in a large skillet on medium-high heat until butter is almost burning. Cook patties, 4 at a time, until golden on each side, approximately 3 minutes per side. Use the remaining 1 tbsp. butter for the final 4 patties.
Serve with a lemon wedge and Lemon-Dill Aioli for dipping.