Lobster and Crab Cakes with Chipotle Remoulade

Ingredients

• Chipotle Remoulade
• 1/2 cup scallion, sliced
• 1/4 cup italian parsley, chopped
• 2 tablespoons ketchup
• 1 splash freshly squeezed lemon juice
• 1 tablespoon worcestershire sauce
• 1 tablespoon white wine vinegar
• 1 tablespoon creole mustard
• 1 tablespoon adobo sauce from canned chipotles
• 1 teaspoon kosher salt
• 1/2 cup best quality mayonnaise
• Lobster and Crab Cakes
• 1 egg
• 1/2 cup mayonnaise
• 1 tablespoon whole grain mustard
• old bay seasoning, to taste
• 2 scallions, chopped
• 1/4 cup red bell pepper, diced
• 1/4 cup jalapeno pepper, seeded and diced
• 1/4 cup red onion, diced
• 2 tablespoons italian parsley, chopped
• 1 cup panko bread crumbs, plus more for dredging
• 1/2 pound jumbo lump crab meat
• 1/2 pound lobster tail meat, cooked and chopped
• salt and freshly ground black pepper, to taste
• dried thyme
• extra-virgin olive oil, for frying

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