vegan crab cakes with horseradish dill tartar sauce - hot for food

Ingredients

• 2/3 C vegan mayonnaise
• 1 tbsp horseradish
• 1 tbsp lemon juice
• 1 tbsp finely chopped fresh dill
• 1/4 tsp ground black pepper
• 2 C drained marinated artichoke hearts, finely chopped
• 2 tbsp liquid from marinated artichokes
• 1/4 C finely chopped shallot
• 1/2 C finely chopped celery
• 1 tsp lemon juice
• 1/2 C chickpea flour
• 2 tsp coconut sugar or brown sugar
• 1 tsp Old Bay seasoning
• 1/4 tsp sea salt
• 1/4 C chickpea flour
• 1 1/4 C multigrain bread crumbs
• 1/2 C unsweetened nondairy milk
• 1 1/2 C vegetable oil, for frying