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