Drain the 14 oz can of hearts of palm and 14 oz can of artichokes thoroughly.

Add the hearts of palm and artichokes to a food processor. Pulse 8-10 times until the mixture is broken down but still has a flaky texture that resembles shredded crab meat.

Transfer the processed hearts of palm and artichokes to a large mixing bowl. Add 1 cup panko breadcrumbs, ¼ cup vegan mayo, 1-2 tablespoons nori flakes (depending on how strong you want the seafood flavor), 1 teaspoon Old Bay seasoning, and ¼ teaspoon black pepper.

Stir the mixture until all ingredients are well combined. The mixture should hold together when pressed. If it seems too wet, add a bit more panko. If too dry, add a touch more mayo.

Taste the mixture and add salt if needed.

Form the mixture into 6-8 patties, about ½ inch thick. Press them firmly so they hold together during cooking.

Heat about 2-3 tablespoons of neutral oil in a non-stick pan or cast-iron skillet over medium-high heat until shimmering.

Carefully add the crab cakes to the hot pan, being careful not to crowd them. Cook for 3-4 minutes on the first side without moving them—this allows a golden crust to form.

Flip the crab cakes carefully using a spatula and cook for another 3-4 minutes on the second side until golden brown and crispy.

Transfer to a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crispy.