VEGAN CRAB CAKES - Chef Kai Chase

Ingredients

• 1 (15 oz) can Whole Hearts of Palm (drained and thinly sliced and chopped crosswise)
• 1 (15 oz) can Artichoke Hearts (coarsely chopped)
• 1 Tbs. EVO (plus more for frying)
• 2 Cups Yellow Corn Kernels ((cut from 3 ears of corn))
• ¼ Cup Scallion (Finely Sliced)
• 2 Celery Stalks (Finely Chopped)
• 1¼ Cups Green Bell (Finely Chopped)
• ¼ Cup Red Bell (Finely Chopped)
• 2 tsp. Old Bay Seasoning
• 1 tsp. Thyme Leaves (Dried)
• ¼ Cup Vegan Mayonnaise ((I prefer using the Veganaise brand))
• 1½ tsp. Dijon Mustard
• ¼ Cup Panko Breadcrumbs (plus more for coating)
• Salt and Pepper