Combine almond flour, coconut flour, tapioca flour, and salt in the bowl of a food processor. Pulse until combined. Cut in cold palm shortening until the size of small peas. Add the egg and pulse until just combined. If a dough begins to form, skip the ice water. If a dough does not yet begin to form, add 1 tablespoon ice water and pulse until a dough just begins to form.

Transfer the dough to a plastic wrap-lined counter. Shape into a ball and flatten into a disk. Chill 10 minutes. Remove from fridge and roll out between two sheets of parchment paper until about 12 inches in diameter, or as big as the widest diameter of your pie pan. If you have trouble with the dough sticking, sprinkle paper and dough with a bit of tapioca flour. Gently transfer to pie pan, repairing any cracks with your fingers. If you wish to parbake the crust, bake for 5 minutes at 375º. This will result in a firmer crust. To skip parbaking, move to next step.

Whisk together paleo mayonnaise and tapioca flour. Transfer to a medium mixing bowl.

Combine cashews, coconut milk, tahini, lemon juice, and water in a high-speed blender. Blend until totally smooth. Transfer to mixing bowl. Add remaining ingredients: green onions, spinach, garlic, crab, salt, cayenne, and eggs. Stir until smooth. Pour into crust and bake at 375º for 30 minutes, or until a knife inserted into the center of the quiche comes out clean. Let cool 5 minutes before serving.