Lemongrass Crab & Scallop Cakes with a Spicy Cucumber Dipping Sauce

Ingredients

• 12 ounces sea scallops
• 12 ounces lump crab meat
• 1 three inch piece of lemongrass
• 2 lemons, zest only
• ½ cup panko breadcrumbs
• ¼ cup chives, minced
• 4 large eggs, lightly beaten
• salt
• pepper
• 1 cup water
• ¼ cup sugar
• 1 teaspoon sea salt
• ¼ cup white vinegar
• ¼ teaspoon crushed red pepper flakes, to taste
• 1 large shallot, minced
• ½ englsih cucumber, pelled, cut in half lengthwise, seeded and thinly sliced
• ¼ cup peanut oil
• ¼ cup butter
• cilantro (as garnish)
• mint (as garnish)