Combine artichoke hearts, heart of palm, chickpea flour, crushed crackers, mayonnaise, old bay, Worcestershire sauce, mustard, parsley, and salt in a bowl and mix until well combined.
Using your hands, shape the crab cakes into desired shape and size and place onto an aluminum lined pan.
Cover pan and place in freezer for 30 minutes. This way the crab cakes will hold their shape better when frying.
Fill a bowl with all-purpose flour.
Remove pan from freezer and dip each crab cake into flour.
Heat a frying pan to low to medium heat and add frying oil and butter.
Cook until the crab cakes become golden brown on each side, using tongs to flip.
Remove from pan and place onto a paper towel lined plate to soak up any excess oil.
Allow to cool and serve with remoulade sauce.