This vegan edition of crab cakes is made with hearts of palm, seaweed, and flavored with Old Bay seasoning, topped with a creamy fat-free dill tartar sauce.
Preheat oven to 375°
Add drained hearts of palm to a large bowl. Use a fork to smash the hearts of palm. If you encounter tougher parts that wont break apart with the fork, chop them with your knife. Crumble or chop the seaweed into little flakes and mix in with the hearts of palm. Set aside.
In a skillet over medium heat add the red pepper, onion, and celery. Cook for 3-5 minutes until vegetables are tender. Add the garlic and cook for 1 minute. Season with salt and pepper to taste.
Add the vegetable mixture into the bowl with the hearts of palm. Then add all remaining ingredients and stir together until well mixed.
Use your hands to form 10 patties and place them on a parchment lined backing sheet. Cook in the heated oven for 15 minutes, then flip and cook 10 more minutes.
While the crab cakes cook, make the tartar sauce. Add the tofu, garlic powder, salt, and dill to a blender. Blend until smooth, then stir in chopped pickles.
Serve crab cakes right away and top with tartar sauce. Leftovers will keep in a sealed container in the fridge for up to 3 days. Enjoy!
* Most seaweed snack I have found contains oil, if you wish to make this recipe oil free sub with 1 tbsp kelp flakes.