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.
Dredge each patty lightly in the flour, shaking off any excess.
Fry the patties in batches for 3-4 minutes per side, or until golden brown and cooked through. Be careful not to overcrowd the skillet. Add more oil if needed for subsequent batches.
Transfer the cooked cakes to a paper towel-lined plate to drain.
Serve the crab and shrimp cakes hot, with a side of homemade tartar sauce and lemon wedges. These cakes pair well with a simple green salad or roasted vegetables.
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