TO FRY THE CAKES: Fill a non-stick skillet with about ½ inch of canola oil. Bring to a medium high heat. TO BAKE THE CAKES: Preheat the oven to 400 degrees. TO AIR FRY THE CAKES: Skip this step.
Blot the drained artichoke hearts on a clean kitchen towel, and squeeze them to remove any liquid from inside. You want them to be as dry as possible, so that your cakes aren't too wet to stick together.
Put the drained artichoke hearts, chickpeas, bell pepper, and onions into a food processor. Pulse 6 to 8 times until they are evenly broken up. Scrape down the sides if necessary to make sure everything is evenly incorporated. (Be sure not to over blend. The texture should be like a chunky salsa, not hummus.)
Move the artichoke mixture to a mixing bowl. Add the following to the mixing bowl: 1 Tablespoon vegan mayonnaise, lemon zest, ½ teaspoon lemon juice, Old Bay seasoning, stoneground mustard, hot sauce, all-purpose flour, ¼ cup breadcrumbs, and a pinch of salt. Use a spoon to fully combine all of the ingredients.
Put the remaining ¼ cup of panko breadcrumbs on a plate, along with a pinch of salt and dash of pepper.
Use a ¼ measuring cup to portion out each crab cake. Form it into a cake in your hands. Then coat each side with the panko breadcrumbs on the plate.
TO FRY: Test the oil to see if it's hot enough. Put a breadcrumb into the oil. If bubbles immediately form around it, it's ready for frying.Shallow fry the cakes in the skillet for 3 minutes on one side. Flip and fry for 2 to 3 minutes more. Be careful not to overcrowd the cakes in the skillet. A medium sized skillet can hold about 4 cakes. Work in batches if necessary.Once they are browned on both sides, move them to a towel-lined plate to drain.
TO BAKE: Put the cakes on a parchment paper lined baking sheet. Spritz with oil spray. Bake for 20 minutes, stopping once halfway through to flip. After you've flipped the cakes, spray them again with oil before returning them to the oven.
TO AIR FRY: Put the cakes into the air fryer basket. Be careful not to overcrowd. Depending on the size of your air fryer, you may need to cook them in batches. Spritz the cakes with oil spray. Air fry at 400 degrees for 8 to 10 minutes. Flip halfway through, and spritz the other side with oil.
Move the crab cakes to a serving plate. Top each crab cake with a dollop of lemon dill aioli. Finish with a sprinkling of fresh dill for garnish.