Crab & Shrimp Cakes

Crab & Shrimp Cakes 1 8 oz. Crab meat 1 4 oz. can shrimp (Geisha) 1/4 cup finely chopped red onion 1/4 cup finely chopped green pepper 1/4 tsp cayenne pepper 1 tbsp. lemon juice 1/2 tsp garlic powder 1 tsp Worcestershire sauce 1/2 tsp thyme (dried or 1 tsp fresh) 1 Tbsp Dijon mustard 1 egg lightly beaten 1/4 cup mayonnaise 1 cup Panko 2 tbsp. Olive Oil for pan In a large bowl, combine all ingredients except for Olive Oil. Divide mixture into 8 portions. Shape into 2 inch balls. Flatten to 1/2 inch thickness. In a large Iron Skillet, heat skillet on medium heat. Add Olive Oil, cook crab cakes for 3-4 minutes on each side or until golden brown.