Crab and Shrimp Cakes

INGREDIENTS:

For the Crab and Shrimp Cakes:
1/2 pound lump crab meat, picked over for shells
1/2 pound shrimp, peeled, deveined, and finely chopped
1/2 cup panko bread crumbs
1/4 cup mayonnaise
1 large egg
2 green onions, finely chopped
1 small red bell pepper, finely chopped
2 tablespoons fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
Salt and pepper to taste
1/4 cup all-purpose flour (for dredging)
2-3 tablespoons olive oil (for frying)
For the Tartar Sauce:
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon capers, chopped
1 tablespoon dill pickle, finely chopped
1 teaspoon Dijon mustard
1 teaspoon fresh dill, chopped (optional)
Salt and pepper to taste

DIRECTIONS:

In a large bowl, combine the crab meat, chopped shrimp, panko bread crumbs, mayonnaise, egg, green onions, red bell pepper, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and garlic powder. Mix gently until well combined. Season with salt and pepper to taste.
Form the mixture into 8-10 patties, about 1/2 inch thick. Place the patties on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them firm up.
In a small bowl, whisk together the mayonnaise, lemon juice, capers, dill pickle, Dijon mustard, and fresh dill (if using). Season with salt and pepper to taste. Cover and refrigerate until ready to use.
Heat the olive oil in a large skillet over medium-high heat …