Add chickpeas to a food processor and pulse 3-4 times or until chickpeas are mashed apart, but not turning into mush/hummus. Transfer chickpeas to a large bowl.

Using your hands, shred hearts of palm until it's the consistency of crab meat.

Grate zucchini and squeeze out liquid, if it feels wet. I didn't find squeezing necessary.

Add chickpeas, shredded hearts of palm, zucchini, onion, celery, old bay, mayo, Dijon mustard, panko, nori powder, nutritional yeast, parsley, lemon zest, pepper and salt into the large bowl and mix until everything is combined. Place mixture in the fridge to chill for about 1 hour.

Once mixture has chilled, use your hands to form patties. Make larger patties to serve as a main dish or smaller patties to serve as an appetizer.

Heat a large sauté pan with 1 Tablespoon of avocado oil over medium high heat.

Once oil is hot, place cakes in one at a time and cook until golden brown and warm throughout, about 2 minutes each side.

Place in 300°F oven to keep warm while you cook the remaining patties. Serve crab cakes warm with sauce of choice. I used a vegan tartar sauce.

Store leftovers in a sealed container in the fridge for up to 5 days.