Ingredients

For crab cakes

• 2 tbsp mayonnaise

• 2 tbsp green onion, minced

• 2 tbsp red bell pepper, minced

• 1/2 cup plain coconut yogurt

• 1 tsp fresh parsley, minced

• 1 tsp Old Bay^® seasoning

• 1 tsp yellow mustard

• 1 14-oz can hearts of palm, drained and chopped

• 3 tbsp bread crumbs

• 1/4 cup panko-style bread crumbs

• Vegetable oil, for frying

For remoulade sauce

• 1/2 cup mayonnaise

• 2 tsp sweet pickle relish

• 1 tsp lemon juice

• 1 tsp fresh parsley, minced

• 1/2 tsp paprika

• 1/2 tsp chili powder

• 1/2 tsp cayenne pepper

• 1/2 tsp cumin

• 1/2 tsp salt

Instructions

1. In a large bowl, toss together the mayonnaise, minced green onion, minced red pepper, plain coconut yogurt, minced parsley, seasoning, yellow mustard, and hearts of palm. Mix well.

2. Carefully fold in the plain bread crumbs (not the panko).

3. Grease a 6-cup muffin pan, and fill each cup with cake mixture. Press down gently to flatten the tops.

4. Cover with plastic wrap, and place in the refrigerator for an hour.

5. To remove cakes, turn the pan over onto a plate. Gently roll each cake in the panko bread crumbs.

6. Heat oil (or use a small deep fryer) to 375°F. Gently drop cakes into oil, and cook for 3 minutes or until golden brown.

7. Briefly drain cakes on a rack or paper towel. Serve hot with sauce on the side.

For the sauce

1. In a small bowl, combine mayonnaise, pickle relish, lemon juice, minced parsley, paprika, chili powder, cayenne, cumin, and salt.

2. Cover with plastic wrap, and place in the refrigerator until chilled.