Heat oil in a large skillet
When the oil is hot, add in the onion and bell pepper and saute for several minutes until soft.
Add the garlic and continue cooking until fragrant
Pulse the hearts of palm in a food processor until it is broken down into chunks
Transfer the hearts of palm to a nut-milk bag and drain out all the moisture
When the garlic has softened, add in the Old Bay, cajun seasoning, furikake and hearts of palm chunks. Saute for several minutes until everything has softened
Deglaze the pan with the butter scrapping up all the seasoning that got left behind
Remove the pan and place the crab cake mixture into a large bowl
Add in the flour and mix to combine
Chill the mixture for at least an hour
Using a number 40 scoop, portion out the crab cake mixture onto a sheet pan lined with clingfilm.
Slightly press down the tops of the crab cake balls to flatten them out
Set up a breading station:
Combine the 2 cups of flour and the old bay seasoning in a large dish.
Place the milk in a large shallow dish
Place the seasoned panko in a large shallow dish
Take each crab cake and bread both sides in the seasoned flour, then the milk, and finish with the seasoned panko. Place back on the lined tray until they are all breaded
Fry off the crab cakes until golden and serve with remoulade sauce.
