| 8 ounces finely chopped cooked shrimp |
| 8 ounces lump crabmeat, cleaned and picked
over to remove any bits of shell |
| 2 teaspoons Dijon-style mustard |
| 2 tablespoons minced fresh parsley |
| 2 teaspoons worcestershire sauce |
| 1/2 teaspoon Tabasco sauce |
| 2 teaspoons bottled white horseradish |
| 1/8 teaspoon Cajun spice mix, optional |
| 2 tablespoons dried bread crumbs |
| 1 1/2 cups crushed potato chips, for dredging |
| 2 tablespoons vegetable oil, or more for frying |