CONTEST MAIN DISH or SIDE DISH: BBB'S special crab cakes

BUMBLE BEE BOOGIE'S SPECIAL CRAB CAKES
An original recipe by BumbleBeeBoogie

I don't like most crab cakes because they taste mostly of bread and are too dry. I created this recipe using fillet of sole the major binder to avoid the objectionable "bready" taste found in most crab cakes. The result is a moist, crab-dominating flavored crab cake.

1 slice white bread; crusts removed
1 pound flaked crab meat
1 fillet of sole
1 tablespoon finely minced green onion, white part only
1 tablespoon chopped fresh flat Italian parsley
1/8 teaspoon Worcestershire sauce
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
salt and freshly ground pepper, to taste
Snipped fresh dill or 1 teaspoon dried dill
2 tablespoons butter
1 teaspoon oil
lemon wedges

Place the fillet of sole in a food processor, pulse until pureed. Crumble the bread and add to the sole along with the Worchestershire sauce, mayonnaise, lemon juice, salt and pepper, and dill and pulse until blended into the sole. Transfer the mixture to a bowl; add the crab meat to the mixture.

Form the mixture into eight 1-inch thick cakes. Chill at least 1 hour.

Heat the butter and oil in a skillet, carefully saute in the the crab cakes until heated through and golden brown, turning once. Serve sprinkled with finely chopped green onion tops and snipped fresh dill accompanied by lemon wedges.