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In a large mixing bowl, stir together the vegan mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, 1 tsp lemon juice, 2 tbsp parsley, salt, and black pepper until smooth.
Add the crab meat and 1/4 cup of the breadcrumbs to the bowl. Fold gently with a spatula until just combined — keep the crab in large pieces rather than breaking it down.
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