Instructions: In a food processor, pulse the shrimp and halibut together just until flaked. Add crab, bread crumbs, onion and red bell pepper and pulse a few times more. Do not overprocess. Place mixture in a large bowl and fold in mayonnaise to bind. Season with salt and pepper. Form mixture into 4 patties, about 3/4 inch thick. Refrigerate for one hour. Chilling helps mixture hold together during cooking. Preheat oven to 350 degrees. Melt the butter and vegetable oil in a large, nonstick skillet. With a spatula, gently slide the patties into the skillet and cook over medium heat for 1 - 2 minutes on each side, or until golden brown. Place the cakes on a baking sheet and bake in the preheated oven until just heated through, about 5 minutes. Serve on toasted burger buns slathered with tarter sauce.
*I use mayo for a binder rather than eggs in this recipe. If you use eggs, the mixture takes longer to cook and in the meantime, the seafood gets overcooked.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.