To prep the crab cake mixture

1. In a small bowl, whisk together the vegan mayo, dill, and apple cider vinegar.
2. Place the chopped hearts of palm into a separate medium bowl and season with Old Bay.
3. Gently fold in the crushed saltines.
4. Add the mayo mixture to the hearts of palm and fold again until combined.
5. Form the mixture into 4 slider-sized crab cakes and set aside.
6. Use the mixture immediately: Do not refrigerate or let it sit for too long, or it will affect the texture and ability to hold up when frying.

1. Fill a medium Dutch oven or cast iron pot with several inches of neutral oil.
2. Heat the oil over medium-high heat until it reaches 375°F (about 7 minutes).
3. To test for readiness, insert a wooden chopstick so it touches the bottom—if bubbles form immediately, it’s ready to fry.
4. Place one crab cake onto a skimmer and gently lower it into the oil. Add a second if desired, but limit batches to 1–2 at a time.
5. Fry for 2–3 minutes, or until deeply golden, gently moving the crab cakes around with the skimmer.
6. Transfer to a baking sheet lined with a wire rack to drain. Repeat with remaining cakes.

To toast your slider buns

1. Preheat a cast iron skillet over medium heat.
2. Add a thin layer of vegan butter or olive oil to coat the bottom.
3. Working in batches, toast the buns until golden, pressing gently with your hand or a spatula for even contact.

To serve

1. Spread about a tablespoon of special sauce onto each bun.
2. Add a crab cake and top with greens and lemon wedges, if desired.