1. In a small sauté pan, add the olive oil and about 1 teaspoon salt over medium-high heat. Add onion and carrot and sauté until soft, 3-5 minutes. Add garlic and sauté 1 minute longer. Set aside, cool completely.
2. If using a sheet of nori, hold with tongs and toast by fanning and turning it over low, careful not to burn it. Pulse until powdered. Place onion mixture, nori or kelp, 1 tablespoon salt and remaining crab cake ingredients in processor, and pulse until well combined but still chunky.
3. Transfer to a bowl, cover and refrigerate 30 minutes. I use this time to prepare sauce, it tastes better the longer it sets together. Mix sauce ingredients and chill.
4. Prepare tofu cakes. In a shallow dish, stir bread crumbs, old bay seasoning, salt, and pepper. Pour milk into a separate dish. Use hands to form cakes. Dip both sides into milk, then press into crumbs on both sides.
5. Place on baking sheet and refrigerate until firm, about 30 minutes. Heat enough oil over medium high heat to come halfway up crab cakes. Cook cakes until browned on both sides. Keep cooked cakes warm in oven that is turned to lowest setting, while cooking the remainder of the cakes. Serve with horseradish sauce.
Serve with roasted vegetables for a meal or serve as appetizers.
Source of recipe: This recipe was modified from Skinny Bitch.