Seafood Cakes - cooking recipe

Ingredients

1 lb chunky white fish (not flaky)
4 ounces peeled raw shrimp
4 ounces crabmeat (1 Dungeness crab cluster well picked)
1 onion, finely diced
1 garlic clove, finely diced
2 green onions, finely diced
24 Ritz crackers or 24 jatz crackers, crushed into chunks
2 tablespoons mayonnaise
1 egg
1 teaspoon dried parsley
1/2 teaspoon dill
1/4 teaspoon salt
1/4 teaspoon pepper
5 tablespoons olive oil
2 tablespoons unsalted butter

Preparation

Make the crab cakes in advance so they have time to firm up in the refrigerator before you cook them.
Saute onion & garlic then remove to cool.
If fish was frozen, squeeze \"gently\" to remove excess water.
If crab is cooked, rinse gently under cold water to remove excess salt then drain & dry.
Dice fish & shrimp into peanut size chunks.
Combine all ingredients & mix gently just until well blended.
Shape the mixture into 6 fat crab cakes & shape into discs.
Put them on a plate and stick them in the refrigerator, uncovered to chill & dry for 30 to 60 minutes.
To serve, heat 3 tablespoons each of butter & olive oil in a pan over medium heat.
Put the crab cakes with the top (dry) side down and cook for about 15 minutes, gently flip over & cook for another 15 minutes so each side is nice and crisp. Internal temp should hit 145F (62C).