Hearts of Baltimore Crab Cakes

1. 1

   Garlicky Dill Aioli: Combine all the ingredients in a small bowl.

2. 2

   Mix well and add salt and pepper to taste.

3. 3

   Set in the fridge to keep cool.

4. 4

   Crab Cakes: Heat 2 tablespoons of the oil in a large skillet over medium-high heat.

5. 5

   Add the hearts of palm and saute for 8 to 10 minutes, stirring occasionally to prevent sticking.

6. 6

   Cook until golden brown on all sides.

7. 7

   Set aside to cool.

8. 8

   Add the celery and peppers and mix well.

9. 9

   Heat 1 tablespoon of the oil in a skillet over medium-heat heat.

10. 10

    Add the onions and saute until translucent, 2 to 3 minutes.

11. 11

    Add the garlic and saute for 1 minute.

12. 12

    Remove from the heat, add to the hearts of palm, and mix well.

13. 13

    Add the Old Bay seasoning, cornstarch, and mayo.

14. 14

    Transfer the mixture to a mixing bowl and mix well.

15. 15

    Set aside to cool to room temperature, then shape the mixture into four round patties.

16. 16

    Breading: In a shallow bowl, combine the bread crumbs and Old Bay seasoning, stirring to mix.

17. 17

    Coat the patties with the breadcrumb mixture and refrigerate for 20 minutes.

18. 18

    Heat about 3 tablespoons oil in a medium skillet over medium- high heat until hot and shimmering.

19. 19

    Carefully place the patties in the skillet and cook until golden brown on each side, approximately 2 minutes per side.

20. 20

    Watch closely to prevent burning.

21. 21

    Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.

22. 22

    Serve hot, topped with the aioli, with lemon wedges on the side.

* Per serving · 4 servings · Values may vary.