Sauce Magazine here in STL is a great resource for all things culinary. This month they posted a recipe for vegetarian crab cakes.  It was up to me to veganize them.  It was super easy: Vegenaise instead of mayo, a ground flax seed/water mixture to replace the eggs and vegan Worcestershire sauce. 

The Man (this is how I refer to my husband when I write…) is not vegan by any stretch and he loved this recipe. 

Click the cakes for the recipe!