1/2 pound crab meat; canned & drained
1 1/2 cups soft bread crumbs
1 egg, slightly beaten
2 Tbsp. cocktail sauce
2 Tbsp. mayonnaise
2 Tbsp. minced green onion
1 Tbsp. parsley
1/2 tsp. dry mustard
dash red pepper flakes
dash black pepper
1 cup of crushed crackers or potato chips (or seasoned bread crumbs)

Combine crab meat, soft bread crumbs, egg, cocktail sauce, mayo, green onions, parsley, mustard, red pepper flakes, black pepper in a bowl.
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Cover and chill at least 1 hour. Form mixture into small balls. Roll crab balls in crushed cracker crumbs or seasoned bread crumbs. Place on baking sheet and bake 10 to 15 minutes at 425 degrees.

3/4 lb fettuccine or penne pasta
1 lb shrimp, peeled and deveined
1 Tbsp oil
1 small onion, finely chopped
2 Tbsp butter
1 garlic clove
1/3 cup white wine 
2 cups heavy whipping cream
1/3 cup parmesan cheese
Salt and Pepper to taste
Sprinkle of paprika
Parsley or basil for garnish
 
Cook fettuccini noodles in salted water according to package instructions and drain. Don't rinse.
Lightly season shrimp with salt, pepper and paprika. Preheat a large skillet to med/high and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until fully cooked and no longer translucent. They should be golden/pink on the outside and opaque white on the inside. Remove shrimp to a separate bowl.
In same pan, over medium/high heat, add 2 Tbsp butter and onion and sauté onion till golden. Stir in garlic and sauté another minute. Stir in white wine and reduce to  scraping the bottom to deglaze the pan.
Stir in Cream and simmer for 2 min. Next, sprinkle the top with parmesan and stir until creamy and smooth. Add about ¼ tsp paprika and season with salt and pepper to taste.
Turn off heat and stir back in the cooked shrimp and drained. Garnish with parsley, basil, extra parmesan or freshly cracked pepper.