For the Crab Cakes:

1. In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, parsley, garlic powder, salt, and pepper. Be careful not to break up the crab meat too much.

2. Form the mixture into patties (about 6-8 patties, depending on desired size).

3. Heat olive oil in a large skillet over medium heat.

4. Fry the crab cakes for 3-4 minutes per side, until golden brown and crispy. Remove from the pan and set aside.

For the Scampi Sauce:

1. In the same skillet, melt the butter over medium heat.

2. Add the garlic and red pepper flakes (if using), sautéing for about 1 minute until fragrant.

3. Add the shrimp to the pan and cook for 2-3 minutes on each side, until pink and cooked through.

4. Pour in the white wine (or chicken broth) and lemon juice, stirring to combine. Let the sauce simmer for 2-3 minutes to reduce slightly.

5. Return the crab cakes to the pan and spoon the scampi sauce over the top. Let everything heat through for another 2-3 minutes.

6. Garnish with fresh parsley and grated Parmesan cheese (optional). Serve immediately.