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1
Garlicky Dill Aioli: Combine all the ingredients in a small bowl.
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2
Mix well and add salt and pepper to taste.
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3
Set in the fridge to keep cool.
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4
Crab Cakes: Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
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5
Add the hearts of palm and saute for 8 to 10 minutes, stirring occasionally to prevent sticking.
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6
Cook until golden brown on all sides.
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7
Set aside to cool.
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8
Add the celery and peppers and mix well.
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9
Heat 1 tablespoon of the oil in a skillet over medium-heat heat.
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10
Add the onions and saute until translucent, 2 to 3 minutes.
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11
Add the garlic and saute for 1 minute.
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12
Remove from the heat, add to the hearts of palm, and mix well.
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13
Add the Old Bay seasoning, cornstarch, and mayo.
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14
Transfer the mixture to a mixing bowl and mix well.
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15
Set aside to cool to room temperature, then shape the mixture into four round patties.
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16
Breading: In a shallow bowl, combine the bread crumbs and Old Bay seasoning, stirring to mix.
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17
Coat the patties with the breadcrumb mixture and refrigerate for 20 minutes.
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18
Heat about 3 tablespoons oil in a medium skillet over medium- high heat until hot and shimmering.
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19
Carefully place the patties in the skillet and cook until golden brown on each side, approximately 2 minutes per side.
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20
Watch closely to prevent burning.
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21
Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.
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22
Serve hot, topped with the aioli, with lemon wedges on the side.
