2 14oz. cans Hearts of Palm, drained and chopped in large pieces (I used one large jar from Costco)
1 15oz. can chickpeas, drained and rinsed
1 1/2C. panko bread crumbs (save the half cup for coating)
1/4 C. vegan mayonaise
1 jalapeno, seeded (or use some green tobacco sauce)
1 1/2 Tbls. Old Bay seasoning
1 tsp. red wine vinegar
1 tsp. Dijon mustard
6 Tbls. neutral oil (like grapeseed, canola or safflower)
Egg replacer equal to one egg (optional, but helps hold it together better)
In food processor, pulse hearts of palm and chickpeas to combine and mash but don’t over process. Keeps some texture.
Scrape the mixture into large bowl and add 1 cup of panko, mayonnaise, jalapeño, Old Bay, vinegar, mustard and egg replacer (if using). Stir well to combine.
Place remaining 1/2 cup panko in shallow dish. In large skillet, heat oil over medium high heat.
Form “crab” mixture into patties, making sure to pack the mixture tightly. Coat them in panko, then place them in skillet and pan fry for 3 minutes on each side. Transfer patties to paper towel lined plate. Continue cooking until all patties are cooked.
Serve crab cakes with your favorite dipping sauce. I made a red pepper aioli by blending a couple jarred roasted red peppers with 1/2 cup mayonnaise (vegan), garlic clove, salt and pepper.