• For the Crab Cakes
• 1 398 mL can of hearts of palm removed from the liquid
• 1 398 mL can of artichoke hearts removed from the liquid
• 1 398 mL can of chickpea strained, washed and dried
• 1 garlic clove whole or pressed
• 1/4 cup sweet white onion
• a handful of fresh dill
• 1 cup panko bread crumbs
• 1 tbsp. lemon juice
• 1 tsp. dijon mustard
• 1 tsp olive oil
• 1 tsp Old Bay seasoning
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp celery seasoning
• pinch of red chili flakes

Dill Tartar Sauce:

• 1/2 cup vegan mayonnaise
• 2 1/2 tbsp. relish
• 2 tbsp. fresh dill
• 1 tbsp. lemon juice
• 1 tsp. capers chopped
• 1/2 tsp dijon mustard
• dash of vegan Worcestershire sauce
• pinch of salt
• 1 tsp. black pepper