Crab and Rock Shrimp Cakes

Ingredients

1 bunch scallions -- chopped
1/2 cup salad shrimp -- peeled & cooked
4 slices Texas toast, crusts removed -- diced
juice of 2 limes
2 tablespoons capers
2 tablespoons dijon mustard
1 teaspoon worcestershire sauce
1/4 teaspoon salt and pepper
1 cup mayonnaise
1 can jumbo lump crab
1 can lump crabmeat
1 can crab claws
panco (japanese bread crumbs)

Instructions

In a large bowl, combine all ingredients, except the crab and panco.
Mix well, then start adding crab carefully to keep chunks intact.
Form into cakes; coat with panco bread crumbs. Saute on both sides until
golden.