Cajun-Spiced Fancy White Crab and Hearts of Palm 'Lump' Bites

Preheat the oven to 400 deg F (200 deg C).

Steam the diced sweet potato for 8 minutes until tender, then smash lightly with a fork.

In a bowl, combine the crab meat, diced hearts of palm (pat-dried and cut into small discs), minced onion, minced shallot, and Cajun seasoning. Gently fold in the smashed sweet potato so the mixture holds together.

Melt the butter and brush a parchment-lined baking sheet. Scoop small, rounded portions of the crab mixture onto the sheet, shaping them into tight, rustic cakes.

Bake for 12-15 minutes until the edges are golden brown and the crab is heated through. The hearts of palm provide a firm, snappy texture contrast to the sweet, delicate crab.

Serve immediately while warm, garnish with a dusting of extra Cajun seasoning for color, and enjoy the savory, spicy bite.