Willie's Crabcakes

8 Ounce Finely chopped cooked shrimp
8 Ounce Lump crabmeat; cleaned and picked over to remove any bits of shell
2 Teaspoon Dijon-style mustard
1/4 Cup Mayonnaise
2 Tablespoon Minced fresh parsley
2 Teaspoon Worcestershire sauce
1/2 Teaspoon Tabasco sauce
2 Teaspoon Bottled white horseradish
Salt
Cayenne pepper to taste
1/8 Teaspoon Cajun spice mix; optional
1 Egg
2 Tablespoon Dried bread crumbs
1-1/2 Cup Crushed potato chips; for dredging
2 Tablespoon Vegetable oil; or more for frying

Combine all the ingredients but the potato chips and vegetable oil.

Form the mixture into twelve 2-inch x 1/2-inch round cakes and pat the
crushed potato chips on both sides of the crab cakes.

In a large non-stick skillet over medium heat, heat the oil and saut the
crab cakes for 2 to 3 minutes on each side or until golden and hot
throughout.