In a medium bowl, mash the hearts of palm with a potato masher until they resemble crab meat. Add the flour, garlic paste, about 1 tsp of Old Bay seasoning, shallot, green onions, bell pepper, parsley, and egg. Mix with a fork until well combined. Use an ice cream scoop to portion out the mixture, forming it into 9 equal-sized patties.
In a separate bowl, mix the panko with an additional 1 tsp of Old Bay seasoning. Coat each patty in the panko mixture, then place them on a sheet pan. Refrigerate for 30 minutes to help them set.
Preheat the Blackstone griddle to medium heat and add enough oil for shallow frying. Cook each “crab” cake for 3-4 minutes per side, or until golden and crispy. Transfer to the warming rack to drain.
Serve with lemon wedges and the mustard aioli. Enjoy!
