Recipe From The Lusty Vegan by Ayindé Howell and Zoë Eisenberg.

GARLICKY DILL AÏOLI:

• ½ cup vegan mayonnaise
  
  
• 1 tablespoon fresh lemon juice
  
  
• 1 tablespoon chopped fresh dill
  
  
• 1 teaspoon minced garlic

• 3 tablespoons grapeseed or safflower oil, divided, plus more for frying
  
  
• 1 (14-ounce) can hearts of palm, (not packed in sugar), roughly chopped to the consistency of crab meat
  
  
• ¼ cup chopped celery
  
  
• ¼ cup diced red bell pepper
  
  
• ½ cup chopped onion
  
  
• 2 teaspoons minced garlic
  
  
• 2 teaspoons Old Bay Seasoning
  
  
• 1 teaspoon cornstarch
  
  
• ¼ cup vegan mayonnaise

BREADING:

• ½ cup gluten-free bread crumbs, or more
  
  
• 1 tablespoon Old Bay Seasoning
  
  
• Lemon wedges, to serve

1. Garlicky Dill Aïoli: Combine all the ingredients in a small bowl. Mix well and add salt and pepper to taste. Set in the fridge to keep cool.

2. Crab Cakes: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the hearts of palm and sauté for 8 to 10 minutes, stirring occasionally to prevent sticking. Cook until golden brown on all sides. Set aside to cool. Add the celery and peppers and mix well.

3. Heat 1 tablespoon of the oil in a skillet over medium-heat heat. Add the onions and sauté until translucent, 2 to 3 minutes. Add the garlic and sauté for 1 minute.

4. Remove from the heat, add to the hearts of palm, and mix well. Add the Old Bay seasoning, cornstarch, and mayo.

5. Transfer the mixture to a mixing bowl and mix well. Set in the fridge to cool and set for 2-5 hours (or overnight!), then shape the mixture into four round patties.

6. Breading: In a shallow bowl, combine the bread crumbs and Old Bay seasoning, stirring to mix. Coat the patties with the breadcrumb mixture and refrigerate for 20 minutes.

7. Heat about 3 tablespoons oil in a medium skillet over medium-high heat until hot and shimmering. Carefully place the patties in the skillet and cook until golden brown on each side, approximately 2 minutes per side. Watch closely to prevent burning. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Serve hot, topped with the aïoli, with lemon wedges on the side.