Lobster and Crab Cakes with Chipotle Remoulade


The key to making the cakes not fall apart is to shape them into balls and stick them in the fridge for a bit. Don't skip that part, trust me! We like these served with some crisp fresh greens, lightly dressed with lemon and extra-virgin olive oil.

What you will need

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

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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