For the dill remoulade, mix all ingredients until they are thoroughly combined Taste and adjust seasonings, if necessary. Place in a covered container and set in the refrigerator while you make the crabless cakes.

For the crabless cakes, place the hearts of palm into a large bowl and mash with a potato masher or the back of a fork, until a crab-like texture forms (note: if the hearts of palm seem too firm to mash by hand, you may have to quickly pulse them in a food processor for 10 to 20 seconds). Add the shallot, bell pepper, green onion, garlic and 3 teaspoons of the Old Bay Seasoning. Sprinkle the mixture with the flour and egg replacer. Mix well to thoroughly combine.

Next, place the panko breadcrumbs and remaining 2 teaspoons Old Bay seasoning in a shallow bowl, whisking to combine.

Scoop out ⅓ cup of heart of palm mixture, and using your hands, form evenly shaped ‘crab’ cakes. Gently coat each of the crab cakes in the panko breadcrumbs.

Transfer each ‘crab’ cake to a parchment paper-lined baking sheet and place in the refrigerator for an hour to solidify.

About 10 minutes before removing the ‘crab’ cakes from the refrigerator, place an inch of oil in a large saute pan over medium heat.

Once the oil is hot, fry each ‘crab’ cake for about 6 to 8 minutes, or until golden brown and crispy, flipping halfway through. Transfer to a paper-towel lined plate to drain excess oil.

Serve immediately with dill remoulade and chives. ENJOY!