In large mixing bowl combine mayonnaise, eggs (beaten), green pepper, green onion, parsley, lemon juice, Worcestershire, turmeric, cayenne red pepper, cilantro, onion powder, salt, pepper. Stir well.

Add crabmeat, gluten-free breadcrumbs, and parmesan cheese to mixture. Be careful not to shred crabmeat while mixing, fold mixture instead.

Heat oil on medium to high heat in large pan.

Roll mixture into fist-sized balls and fry in pan for approximately 3 minutes on each side. Remove crab cakes from heat and let rest on paper towel covered plate. Serve immediately with pesto or aioli dipping sauce and garnish with parsley.