¾cupgluten free panko bread crumbsor regular panko breadcrumbs if not gf
Lemon wedgesfor serving
Heat the oil in a large skillet over medium-high heat. Add the onion and celery and cook until softened, 5 minutes. Add the garlic and cook for 1 minute longer. Remove from the heat and set aside to cool.
In a large bowl, combine the hearts of palm, artichoke hearts, Old Bay seasoning, cornstarch, nori flakes, and mayo. Add the cooled onion mixture and ¼ cup of the panko, and mix well.
Divide the mixture into 6 to 8 portions and shape into small patties.
Place the remaining ½ cup panko in a shallow bowl. Coat the patties with the bread crumbs and refrigerate or freeze for 20 minutes or longer.
Heat a thin layer of 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, 3 to 4 minutes per side. Transfer the cooked patties to a plate. Serve hot with lemon wedges.
Air Fryer Instructions: Preheat the fryer to 400F. Cook for 7-8 minutes, flip, then return to the fryer for another 7-8 minutes.Oven Instructions: Preheat the oven to 400 F. Place patties onto a baking sheet covered in parchment paper. Bake for 20 minutes, flipping halfway.Storage: These vegan crab cakes can be stored in the fridge for up to 4 days or frozen for up to 1 month.Reheating: You can reheat them in a pan with a little oil, or preheat the oven or toaster oven to 350F and bake them for about 10 mins.