Prep a baking sheet with parchment paper and sprinkle with a little almond or coconut flour.
In a large mixing bowl, crumble the crab with your hands. Mix the c with the shallot, Vegenaise, garlic, seasoning, egg, lemon juice, mustard and flour. Form small cakes and place on baking sheet. Sprinkle with remaining flour. Cover and refrigerate for at least 30 minutes.
Heat oven to 350 degrees. Bake in oven for approximately 20 minutes, until golden brown. I checked mine around 10-12 minutes and flipped them for even browning on each side. (Note: when cooking on the parchment paper, the side down will brown first, which is why I flip them).
For tartar sauce, mix all ingredients together in a small bowl, and chill until ready to serve.