Chicken Cakes:

• 2 Tbsp olive oil plus more for frying
• 1/4 cup red pepper, finely diced
• 1/4 cup yellow pepper, finely diced
• 1/4 cup green onions, finely diced
• 2 cloves garlic, finely minced
• Salt and black pepper to taste
• 2 12 oz cans fully cooked white meat chicken, drained OR 3 cups poached chicken, chopped
• 2 large eggs, slightly beaten
• 1/3 cup mayonnaise
• 1 Tbsp lemon juice
• 1 Tbsp Italian parsley, chopped
• 1 Tbsp Dijon mustard
• 1 1/2 tsp creole or old bay seasoning
• 1 tsp dried tarragon
• 2 cups panko breadcrumbs, divided

Remoulade Sauce:

• 1/3 cup mayonnaise
• 1/4 cup chili sauce
• 2 tsp lemon juice
• 2 tsp minced green onion
• 1 tsp chopped capers
• 1 tsp dry tarragon
• 1/2 tsp creole or old bay seasoning
• 1/2 tsp garlic powder
• Few drops hot sauce