Preheat oven to 450F and prepare a baking sheet with parchment or a silicone liner. Finely dice the onion. Rinse and finely dice the scallion. Drain the roasted red peppers and squeeze any remaining juices out and finely mince. In a food processor, pulse the whole hearts of palm three times to get a coarse mince. Rinse and finely dice the dill. Remove the husk from the corn cob and on a stable surface, run knife along the cob to remove the kernels.

Transfer the chunky hearts of palm mince and finely chopped roasted red pepper to a bowl. Incorporate the dry dill, Old Bay seasoning, panko breadcrumbs, scallions, corn, and salt and pepper to taste. Mix with hands to ensure everything is blended.

Place the corn flour in a shallow bowl. Divide the crab cake mixture in half, then form 3 equal portions from each half to create 6 equally-sized portions. Roll them into balls, then flatten them out between your palms a bit. Gently place them, one by one, in to the corn flour until well coated, tapping off any extra. (They’ll be fragile, so if they break apart, just gently reshape and redust with the flour as needed). Lightly oil the side facing up with olive oil and bake for 15 minutes. Flip and lightly oil the next side facing up and bake again for 15 minutes on until firm. Remove from heat and set aside.

In a bowl, combine the red onion, purple cabbage, mustard, malt vinegar, sugar, and salt and pepper to taste. Allow to marinate overnight (if you have the time) or serve at room temperature.

Place a serving of the slaw on a plate and nestle two crab cakes atop the slaw. Add a hearty drizzle of tartar sauce and a garnish of fresh dill.