Preheat the oven to 425 degrees. Drain hearts of palm, then using a fork, shred until broken down into smaller “crab meat-like” pieces. (Do not over mix, a few bigger pieces are fine.)
In a bowl combine hearts of palm, 1/4 cup panko, whisked eggs, mayo, dijon, 2 tbsp old bay & 1 tsp celery salt. Using a rubber spatula fold mixture until fully combined. Chill for at least 1hr.
Combine the remaining breadcrumbs and Old Bay seasoning. Remove the "crab" mixture from the refrigerator. Using a 2 inch ring mold or cookie cutter, fill the ring mold with crab mixture and coat top and bottom with additional panko. Place on a sheet tray and put in the freezer for about 30 minutes.
Bake at 425 F for about 15 minutes or until breadcrumbs are golden. Remove from the oven and serve with your favorite coleslaw and dipping sauce.
Notes
Make Ahead Instructions: You can prepare the crab cakes the day before and freeze overnight. Freeze up to 6 weeks in an airtight container. Cook from frozen and add about
20 minutes to original cook time.
To make without eggs: Use a vegan mayo. Then substitute the raw egg with your favorite ready made egg replacement. Or, combine 2 tablespoons of flaxseed meal with 6 tablespoons of water. Let sit for about 5 minutes then add to the recipe like you would eggs.