Vegan Crab Cakes: From Prep to Plate

• In a large mixing bowl, combine the drained chickpeas and artichoke hearts. Using a fork or potato masher, gently mash them together until they form a chunky mixture.
• Next, stir in the chopped hearts of palm, vegan mayonnaise, Dijon mustard, green onion, kosher salt, Old Bay seasoning, and black pepper. Mix until everything is well incorporated.
• Sprinkle the all-purpose flour over the mixture and gently fold it in to help bind the cakes together.
• Using your hands, form the mixture into patties (about 2-3 inches in diameter). You should yield around 8-10 cakes.
• Place the panko breadcrumbs on a plate and gently coat each patty with breadcrumbs, pressing lightly to ensure they stick.
• In a large skillet, heat a generous drizzle of olive oil over medium heat.
• Once the oil is hot, carefully add the crab cakes to the skillet. Fry for about 4-5 minutes on each side, or until golden brown and crispy.
• Once cooked, transfer the cakes to a paper towel-lined plate to absorb excess oil. Garnish with additional chopped green onions before serving with vegan tartar sauce.