Tell me how to make Vegan Crab Cakes.
Here's a recipe for Vegan Crab Cakes:

Ingredients:

• 15 oz chickpeas, drained and rinsed, 1 can
• 15 oz hearts of palm, drained, rinsed and cut into large chunks, 1 can
• 15 oz artichoke heart, drained and rinsed
• 1 1/2 cups panko breadcrumbs, divided
• 3/4 cup vegan mayonnaise, divided
• 1 teaspoon dijon mustard
• 2 teaspoons lemon juice, divided
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon old bay seasoning
• oil, for frying
• 1 tablespoon sweet pickle relish
• fresh dill, to serve

Instructions:

1. Add chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky.
2. Transfer mixture to large mixing bowl and add 1 cup (50 g) of bread crumbs, 1/4 cup (55 g) vegan mayonnaise, Dijon mustard, 1 teaspoon lemon juice, salt, pepper, and Old Bay seasoning. Mix well.
3. Form the mixture into 6 1-inch (2 cm) thick patties.
4. Dip each patty in remaining bread crumbs.
5. Heat a pan of oil to 350˚F (180˚C). Fry each patty for 3-6 minutes per side, until golden brown.
6. Transfer to paper towel-lined plate to absorb excess oil.
7. For tartar sauce, combine remaining vegan mayo, relish, and 1 teaspoon lemon juice in mixing bowl.
8. Top the patties with tartar sauce, dill, and lemon juice.

Enjoy your Vegan Crab Cakes!