Ingredients

• 1 (14 ounce) can chickpeas, unsalted beans
• 1 (14 ounce) can hearts of palm, chopped into large pieces
• 1 jalapeno, seeded and minced
• 1/4 cup vegan mayonnaise
• 2 tablespoons Old Bay Seasoning
• 1 teaspoon vinegar, plum
• 1 teaspoon Dijon mustard
• 1 cup panko breadcrumbs, 1/2 cup for coating

Instructions

1. Place the chickpeas, hearts of palm, and jalepeño into a food processor and pulse to combine and mash. Don’t over process it though, you still want some crabby texture.

2. Scoop the chickpea mixture into a large bowl and add the other ingredients. Stir well to combine.

3. Place the remaining ½ cup of panko in a shallow dish.

4. Heat an oil coated skillet on medium-high heat.

5. Form the “crab” mixture into small patties–making sure to pack the mixture tightly, and then coat in the panko in the shallow dish.

6. Pan fry for 3 minutes on each side.

7. Do this with the remaining batter. I usually fit 4-5 patties on the skillet at a time. When they are cooked, transfer them to a plate covered with paper towel.

8. Serve with a dollop of vegan mayo and fresh greens.