Using the Slicer/Shredder attachment, shred the celery stalk using the inner pusher to help keep the celery stable.
Next, shred the onion, bell pepper, and cauliflower into a bowl.
In a medium size sauté pan, add 1 teaspoon of ghee on medium heat. Add all veggies and sauté until softened, about 4 to 5 minutes. Allow veggies to cool slightly.
Place slightly cooled veggies back into the bowl, add crab meat, all seasonings, flour, and mayo and mix until combined. If mixture seems too wet, add 1 tablespoon of extra coconut flour at a time to reach desired consistency.
Form cakes with your hands, and cook in the remaining ghee on medium heat until golden brown, about 2 minutes on each side.