With clean kitchen towel, pat dry hearts of palm, then finely chop until flaky but not mushy. (Note: For extra crab-like texture, leave some hearts of palm in small chunks rather than chopping fine.)

Transfer to mixing bowl and lightly break apart with fork. Add celery, bell pepper, red onion and parsley.

Stir in Dijon mustard, vegan mayonnaise, lemon juice, Old Bay, garlic powder, smoked paprika, salt and pepper. Mix well.

Fold in panko breadcrumbs until mixture holds together when pressed. Chill mixture in refrigerator 15 minutes to firm up.

Using hands, form into 8 equal patties.

Heat oil in skillet over medium heat. Cook ”crab” cakes 4-5 minutes per side until golden brown and crisp. Let rest on plate 2 minutes before serving.

Serve with lemon wedges, vegan tartar sauce or a light remoulade.