• First make your flax egg by combining the flax flour and water, stir and set aside for 5-10 minutes.
• In the food processor chop the celery and onions, finely. Remove to a large bowl.
• Make sure the jackfruit and hearts of palm are well drained and dried well. Add them to the food processor along with the kelp granules and process until is resembles crab meat. Just pulse a few seconds each time.
• Remove and add to the bowl with the celery and onions. Add remaining ingredients and combine. If the mixture is wet, add 1/3 panko bread crumbs. This will binded the mixture.
• Using parchment paper or silpat lined tray and using medium scoop. Scoop the mixture and form into a patty shape. You will get 8-12 depending on the size of scoop.
• Chill the patties for at least 1 hour to allow to firm up.
• How to cook oil free- Use a non stick griddle or frying pan. Fry the crab cakes for 4-5 minutes on each side until brown.
• Air Fryer- Cook at 350 degrees F for about 10 minutes
• These crab cakes can be fried with about 1/4 inch of oil until golden brown on both sides.

Remoulade Sauce

• Mix all ingredients in a bowl and chill until ready to serve with your crab cakes. This will stay fresh for 5 days in the fridge.