Prepare the Sauces
To make the Mango Coulis, combine the mangos, water, and confectioners’ sugar in a blender and mix until completely smooth.
Refrigerate in a covered container until ready to use.
For the Avocado Salsa, gently combine the diced avocados, lime juice, red onion, cilantro, olive oil, and salt in a medium mixing bowl.
Cover and refrigerate until ready to use.
Make the 'Crabless' Cakes
Finely chop the drained hearts of palm, or pulse them a few times in a food processor until shredded and flaky—be careful not to over-process into a paste.
In a medium mixing bowl, combine the shredded hearts of palm, 1 cup (240 ml) of bread crumbs, vegan mayonnaise, onion, scallions, lemon juice, bell pepper, vegetarian Worcestershire sauce, and Tabasco.
Mix until fully incorporated.
Form the mixture into four to six 3-ounce patties.
Cook and Assemble
Place the flour, beaten egg, and extra bread crumbs in three separate shallow bowls.
Season the flour with the salt and pepper.
Heat the canola oil in a 10-inch sauté pan over high heat.
Reduce the heat to medium, or until a thermometer reads 375°F / 190°C.
Dredge each patty in the seasoned flour, dip it into the beaten egg, and then coat it lightly with the remaining bread crumbs.
Carefully lay the cakes in the hot oil and pan-fry for 2 to 3 minutes per side, until golden brown and crispy.
Remove and place on a paper towel-lined plate to drain excess oil.
To serve, spoon some mango coulis onto each plate to form a small pool.
Slice a 'crabless' cake in half and lay the bottom portion in the coulis. Spoon some avocado salsa on top, and place the top of the cake on the salsa like a sandwich.
Garnish with a final dollop of salsa and a fresh cilantro leaf.
Don't overcrowd the pan when frying.
Cook the cakes in batches if necessary to ensure they get perfectly crispy and golden on all sides.
