It's hard to find a good crabcake when you go gluten free, as Mallory discovered five years ago. They're all fally-aparty and mushy without the slight crisp. And it's even harder to find a good crab cake when you go vegan. Sure, there are some delicious alternatives (we can go on and on about Sophie's Kitchen) that use this amazing thing called konjac root that makes a spongy, seafood like consistency. But there's something still a little less than ceremonious-- or fancy-