Drain the hearts of palm and reserve about 50 ml of the liquid. Pat the hearts dry with paper towels and shred them by hand or with two forks into irregular, flaky pieces roughly the size of crab flakes (about 2–3 cm long). Place shredded hearts of palm in a large mixing bowl.

Prepare mushrooms

Trim and thinly slice the king oyster mushrooms lengthwise into strips. Use your fingers or two forks to pull the strips apart into fibrous, flaky pieces similar to crab meat. Lightly sauté the mushroom pieces in 1 tablespoon olive oil over medium heat for 3–4 minutes until they release moisture and start to brown at the edges. Remove from heat and let cool slightly, then add to the bowl with hearts of palm.

Season and add seaweed

Crumble the toasted nori sheets finely (or measure dulse flakes) and add to the bowl. Add the Old Bay seasoning, smoked paprika, granulated garlic, sea salt and black pepper. Pour in the reserved hearts of palm liquid (and optional brine if using) and the fresh lemon juice. Toss gently to distribute seasonings and begin to meld flavors.

Add crunchy aromatics and herbs

Fold in the finely chopped celery, green onion, and parsley. The vegetables add the classic crab salad crunch and freshness; mix gently so the shredded pieces remain flaky rather than mashed.

Bind with mayo and mustard

Add the vegan mayonnaise and Dijon mustard to the bowl and mix until the mixture is evenly coated and has a creamy consistency. Taste and adjust seasoning: add more Old Bay, lemon, or salt if desired.

Optional Binding & Finish (for patties or warmed salad)

For a chilled crab-style salad (serve as-is)

If serving as a cold salad or sandwich filling, transfer the mixture to a serving bowl, chill 15–30 minutes to let flavors meld, then serve with lemon wedges and vegan tartar sauce or lemon aioli. This yields a flaky, creamy vegetarian crab salad perfect for lettuce cups or sandwiches.

For pan-seared patties

If you want crab cakes/patties: stir the panko into the mixture a little at a time until the mix holds together when pressed (about 0.5–0.75 cups, depending on moisture). Form the mixture into 8 equal patties (about 2–2.5 inches across). Heat a large nonstick skillet over medium heat and add 2 tablespoons vegan butter or oil. Fry patties 3–4 minutes per side until golden and slightly crisp. Transfer to a paper towel-lined plate to drain briefly. Serve warm with lemon wedges and optional vegan tartar sauce.

For baked patties (lower-fat option)

Preheat oven to 200°C (400°F). Place formed patties on a parchment-lined baking sheet and brush lightly with olive oil. Bake 12–15 minutes, flipping halfway, until golden and slightly firm. Finish under the broiler 1–2 minutes per side if you want extra color.

Final adjustments and serving

Before serving, taste and adjust lemon, salt, or Old Bay. Garnish with additional chopped parsley and a squeeze of lemon. Serve on toasted bread, in lettuce cups, atop mixed greens, or with roasted potatoes.