Preheat oven to 425 F. Cover a baking sheet with parchment paper.
Next, make the flax egg. To do this, add 1 tablespoon whole flax seeds to a coffee grinder and grind into a powder. Add the ground flax to a small bowl with 3 tablespoons water. Stir and let sit to thicken, about 5 minutes.
Next add the (rinsed and drained) hearts of palm to a cutting board. Chop into fine pieces, then add a few layers of paper towel and press down to remove moisture.
Transfer the hearts of palm to a medium bowl. Add the chickpeas. Press down again using a few paper towels to remove additional moisture. Using a potato masher, mash until no whole pieces of chickpeas remain and the mixture is mashed down thoroughly.
To the bowl, add the minced shallots, garlic, sea salt, black pepper, nutritional yeast, Old Bay seasoning and flax egg. Using a spoon, mix thoroughly until all is blended. Mash again using the masher.
Form the mixture into small patties, about 3 inches wide and 1 inch thick.
Coat each patty with the breadcrumbs until coated, and transfer to a baking sheet covered in parchment paper, or a silicone baking mat.
Bake the patties at 425 F for 15 minutes, then remove from oven. Flip cakes and bake for another 30-35 minutes until golden brown. Or, instead of baking, you can also air fry (highly recommended)- see instructions in the notes section below.
To make the caper mayo, mix the Vegenaise or vegan mayo, lemon juice and capers together in a small bowl. Serve the vegan crab cakes topped with the mayo. Makes 10 crab cakes total.
To freeze, form into patties and bread, then add to a freezable container, putting a layer of parchment paper in between layers of crab cakes. Thaw before cooking.