These incredibly delicious vegan crabless cakes taste a whole lot like the real thing!
In a small mixing bowl, stir together all the ingredients for the tartar sauce until well combined. Refrigerate until ready to serve the crab cakes.
Heat 1 1/2 cups of vegetable oil in a large cast iron skillet to 350°F - 360°F.
Set up a dredging station. Add chickpea flour to a wide shallow dish, use another shallow dish for the breadcrumbs, and a bowl for the nondairy milk.
Take 1/4 cup of the crabless cake mixture and form a round thick patty with your hands. Place the cake in the chickpea flour and coat all sides evenly. Quickly submerge in nondairy milk and remove it from the liquid, then place in breadcrumbs. Using your hands, cover the crabless cake in breadcrumbs getting all sides well coated then lightly shake off any excess. Batter 2 to 3 at a time right before frying.
Delicately place 2 to 3 cakes in hot oil at once, depending on the size of your pan. Fry for about 4 minutes until golden brown, flipping half way through.