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Paleo Crab Cakes with Lemon Vinaigrette

Vinaigrette:
1/2 cup olive oil
3 Tbsp. fresh squeezed lemon juice
1/2 tsp. lemon zest
1 tsp. prepared ground mustard
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. raw honey (melted)

Crab Cakes:
1 pound lump crab meat
1/3 cup chopped green onion
1/3 cup white onion, chopped small
1/2 cup red and yellow bell pepper, chopped small
2 Tbsp. fresh squeezed lemon juice
1 large egg, whisked
1/3 cup paleo mayonnaise
1 1/2 tsp. prepared yellow mustard
1/2 tsp. garlic powder
1 tsp. sea salt
1/8 tsp. cayenne pepper
1/3 cup almond flour (plus extra for dusting)
4 Tbsp. coconut oil or bacon fat (for cooking the crab cakes)

Salad:
6 cups baby arugula, rinsed and dried
1 lemon, quartered (for serving)