Retro Bistro's Crab and Shrimp Cakes

2 pounds crab meat (pasteurized)1 quart chopped rock shrimp1 bunch of green onion, chopped#189;tablespoon white pepper#189; tablespoons cajun pepper6 ounces strong Dijon mustard11 ounces mayonnaise2 cups panko (Japanese white bread crumbs), plus a bit moreOilHeat oven to 400 degrees.In a large bowl, combime the crab, shrimp, onion, peppers, mustard and mayonnaise. Use your hands for best results. Slowly work in the bread crumbs to thicken mixture.Mold the mixture into eight to 12 cakes, about 31/2 ounces each. Pat a small amount of additional crumbs onto the top and bottoms of the patties.Heat oil in an oven-proof saute pan over medium-high heat and brown both sides of the crab cake; transfer to oven for 8 minutes. Serve hot with a touch of lemon.Serves eight to 12.Chef Chris Barth, Retro Bistro, Mount Prospect