TEMPEH CRAB CAKES

I had some tempeh crab cakes at the Wynn in Las Vegas and thought I'd give it a try.  Tweaked them a bit from several other recipes I saw and left out any oil. The texture of this is wonderful.  Flaky and not dry at all.  I was always critical of crab cakes when I used to eat the real thing and these really fill that void.

8 oz package of Tempeh
1 1/4 cup water (plus 3 tablespoons for flax gel)
1 Tbl ground flax seed with the above 3 tablespoons of water
1 Tbl Old Bay Seasoning
4 cloves of garlic minced
2 celery stalks finely minced
fresh parsley, about 1/2 cup after it's chopped
Zest and juice of 1 lemon
1 scallion finely chopped
1 medium red, yellow or orange bell pepper finely minced
1 tsp garlic granules
1 tsp onion powder
1 tsp Tamari or Braggs Liquid Aminos
1 tsp vegan Worcestershire sauce
1/4 cup Aioli (or vegan Mayonnaise)
2 tsp dulse or nori flakes
Sea Salt and Pepper to taste (I think there's enough salt in the Tamari, but it's to taste)
3 shakes of Tabasco Sauce
1/2 cup finely ground whole wheat breadcrumbs

Remoulade Sauce

1/2 cup Aioli (or oil free vegan mayonnaise)
1/4 cup grainy mustard
3 Tbl capers, no brine
3 shakes Tabasco Sauce

Mix the ground flax seed with the 3 tablespoons of water and set aside.  In a saucepan heat the water and the Old Bay Seasoning.  Crumble the Tempeh and add to the water and boil until all water is absorbed and boiled out.  Set aside to cool.  Heat a non-stick saute' pan.  When it's hot add the bell peppers, celery and scallions and saute for 3 minutes.  1 Minute before it's done add the garlic.  Set the vegetables aside to cool.
Prepare the Remoulade Sauce by adding all ingredients, mix well and refrigerate.

Mix the Tempeh with the flax seed gel, vegetables, Tamari, Worcestershire, garlic granules (or powder), onion powder, Aioli, Dulse or Nori Flakes, lemon zest and lemon juice.  Once this is mixed well, add the breadcrumbs starting with a quarter cup.  If the mixture doesn't hold together, add more of the breadcrumbs up to the entire half cup.

Heat a non-stick skillet.  While it's heating, form the cakes into 4 inch diameter rounds.  Saute' in the pan on medium heat.  They will form a crust but you want to make sure they heat all the way through.  If they brown too fast, lower the heat.  Brown both sides.  Serve with the Remoulade sauce.