Inspired by the Maryland-Style Crab Cake Recipe on page 44 of Jenn Segal's new cookbook Once Upon A Chef, this plant-based version really hits it out of the park!
In a small bowl, mix the ground flax seeds and water. Mix well, and set aside.
To a large bowl, add the diced hearts of palm, Vegenaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, celery, parsley, and flax mixture. Mix well.
Add in the Panko bread crumbs, and gently fold until everything is incorporated.
Using a 1/4 cup scoop, scoop the mixture, and shape into round patties, about 1/2 inch thick. Place on a cookie sheet, and repeat until no more mixture remains. Cover, and refrigerate for one hour. This allows the mixture to set well, so the cakes don't fall apart while frying.
While the patties rest in the refrigerator, make the tartar sauce. Add all ingredients in a medium sized bowl, and mix well. Transfer to a serving dish, cover with plastic wrap, and chill in the refrigerator until ready to use.
Preheat a large skillet over medium heat, and coat with the oil. Place the cakes in the pan, and fry until golden brown on each side, about 3-5 minutes.
Serve the vegan crab cakes warm, with the tartar sauce.
As an alternate serving suggestion, you can dollop some tartar sauce on a plate, and top with the cake. Use a parsley leaf as a garnish!