Using a steamer basket, steam the tempeh for 25 minutes, then set aside to cool.
Add chickpeas to a food processor and pulse until rough chopped. Be careful to not overdo it here; you want to retain the texture of a real crab cake. Scrape chopped chickpeas into a large mixing bowl.
Add the onion, bell pepper, and celery to the food processor. Pulse until finely diced.
Heat 2 teaspoons olive oil in a large pan over medium heat. Add onions, celery, red pepper, and salt. Cook, stirring frequently, 8 minutes, or until onion are tender. Set aside to cool.
Crumble the tempeh into a large mixing bowl. Add the cooked veggies, 1/2 cup of the bread crumbs, 1/2 Tablespoon (1 1/2 tsp.) Old Bay, mayonnaise, chickpeas, capers, parsley, lemon juice, mustard, kelp powder, a few dashes of cayenne pepper sauce, and a few twists of salt and pepper.
Using your hands, mash everything together. Divide the mixture into 8 small patties.
Combine the remaining 1/2 cup breadcrumbs with the remaining 1/2 Tablespoon (1 1/2 teaspoons) Old Bay in a bowl.
In a large pan, heat 2 Tablespoons olive oil over medium-high heat.
Dredge each cake in the bread crumb mixture and place them in the pan to cook for 3-5 minutes, or until lightly browned. Flip over and brown the other side.
Drain on a paper towel-lined plate and sprinkle with a little extra Old Bay.
To serve, place on top of succotash and top with remoulade.