Instructions

1. Place the hearts of palm into a food processor and pulse three times. You'll want the mixture to be broken up, but still a little chunky. Squeeze the excess liquid using a cheese cloth or a strainer. Transfer the mixture to a medium-sized bowl.
2. Place garbanzo beans into the food processor or use a fork to mash the garbanzo beans to a chucky texture. Add in the mashed hearts of palm, the shredded carrots, and gently fold in the rest of the ingredients except the panko. Cover and allow to refrigerate for about an hour or up to overnight for best results but not necessary.
3. When you are ready to make the crab cakes, place panko into a shallow wide bowl. While you are preheating your pan, divide the crab into balls, then flatten them out between your palms a bit. Gently place them, one by one, into the panko until well coated, tapping off any extra. They will be very fragile, so if they break apart, just gently reshape or adding a little flour will help.
4. Coat the bottom of the pan with oil, wait one minute, and then gently place the crab cakes into the hot pan. Pan fry for 2-3 minutes on each side or until golden brown. Transfer to paper towels to slightly drain.
5. You can also bake these crab cakes. Just preheat a cast iron pan in a 450-degree oven. Drizzle the bottom of the pan with oil and place the dusted crab cakes into it. Flip so the tops are slightly oiled, and bake on each side for 15-20 minutes, until golden brown.

Ingredients for Spicy Sauce

• 1/4 cup sriracha mixed with 1/4 cup Vegenaise

Ingredients for Vegan Tartar Sauce

• 1 cup vegan mayo
• 1 cup dill pickles, finely chopped
• 2 teaspoons dried dill, or 2 tablespoons fresh, minced
• 2 tablespoons fresh lemon juice (about 1 lemon squeezed)

Instructions for Vegan Tartar Sauce

1. Combine all ingredients in a bowl and stir until combined.
2. Cover and store in the refrigerator for up to 1 week.