Step 1

For the tartar sauce: In a small bowl, mix together mayonnaise, pickles (or sweet relish, if using), tarragon, dill, lemon juice, sugar, and capers (if using). Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

Step 2

For the crab cakes: In a blender or food processor, add chickpeas and hearts of palm. Pulse slowly until the mixture is chopped but still slightly whole. Be careful not to over-process, as the mixture should remain flaky.

Step 3

Transfer mixture to a large mixing bowl and add in onions, celery, garlic, mayonnaise, lemon juice, parsley, dill, bread crumbs, and 1 tablespoon of Old Bay seasoning. Mix until everything is combined. Season the mixture with salt and pepper, to taste. Transfer mixture to the fridge and chill for 1 hour.

Step 4

Remove mixture from the fridge and use your hands to form patties about 1 inch thick.

Step 5

Add the flour to a shallow dish and season with the remaining 1 tablespoon of Old Bay seasoning. Dip each patty in the flour on both sides until evenly coated.

Step 6

Heat a large pan over medium-high heat and add 2 tablespoons of olive oil.

Step 7

Once oil is hot, fry patties one at a time, 2-3 minutes per side, or until golden brown.

Step 8

Transfer to a paper towel-lined plate to absorb excess oil.

Step 9

Serve crab cakes warm, with tartar sauce and fresh lemon wedges.