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
