to prep the crab cake mixture

1. Combine the first 3 ingredients together in a small bowl.
2. Place the chopped hearts of palm into a separate bowl. Season with the Old Bay.
3. Gently fold in the crushed saltines.
4. Add the sauce to the crab cake mixture and gently fold again until combined.
5. Form the mixture into 4 crab cakes and set aside.

to fry the crab cakes

1. Place several inches of oil into a medium-sized dutch oven or cast iron pot.
2. Heat the oil to about 375. It should take about 7 minutes over medium high heat.
3. You can test the oil’s readiness by inserting a chopstick into the oil so it touches the bottom of the pot. If bubbles form around the chopstick immediately, you are ready to fry.
4. Place one of the crab cakes onto a skimmer and lower gently into the oil. You can add another if you like, but keep the fry number to 1 or 2 for each batch.
5. Using the skimmer, gently roll the crab cakes around and allow to fry for 2-3 minutes, or until deeply golden.
6. Using the skimmer, transfer the crab cakes to a baking sheet with a cookie rack over the top to drain while you fry the rest.

to toast your slider buns

1. Preheat a cast iron skillet over medium heat.
2. Add in enough vegan butter or olive oil to coat the bottom of the pan.
3. Working in batches, add in the slider buns and allow to toast, gently pressing them down with your hand or a spatula to ensure even contact.

to serve

1. Smear a tablespoon of the special sauce to the bun, and add the crab cake.
2. Serve with greens and lemon wedges if you’d like.