Tempeh Crab Cakes

1 package (8 ounces) tempeh, finely chopped
1/2 small yellow onion, finely chopped
1/2 cup yellow and red bell peppers, finely chopped
1 green onion, finely chopped
1 medium carrot, finely chopped
1 small celery stalk, finely chopped
2 cloves garlic, minced
1/4 cup lobster and oyster mushrooms, finely chopped
5 tablespoons vegan mayonnaise
1/2 medium lemon, juiced
1/4 teaspoon vegan Worcestershire sauce
1 egg replacer (I use Ener-G)
2 tablespoons nutritional yeast
1/2 tablespoon Old Bay seasoning
1/2 teaspoon dried mustard
dash cayenne
salt and pepper, to taste
1/2 sheet nori
1/3 cup Ritz-style crackers, crushed
peanut oil, as needed
all-purpose flour, to dust