Abalone Cakes

Coastal Living
Abalone CakesRecipe
Caroline Kopp
Farmed abalone is available from select sources, but it's not commercially harvested. For this recipe, you can substitute shrimp: Finely chop 1 pound peeled and deveined shrimp in a food processor. Continue with the remaining procedure.
Makes 10 cakes


+ Add To Shopping List
14 ounces abalone
1 large egg, lightly beaten
1/4 cup sour cream
2 tablespoons minced red bell pepper
2 tablespoons minced red onion
2 tablespoons minced seedless cucumber
1 tablespoon chopped fresh chives
1 teaspoon grated lime rind
1 1/2 teaspoons grated lemon rind
2 1/2 teaspoons grated orange rind
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon Old Bay seasoning
1/4 teaspoon freshly ground white pepper
2 cups cornbread crumbs
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
2 tablespoons fresh orange juice
2 cups panko breadcrumbs*
Canola oil


Place abalone in a food processor, and pulse until finely chopped. Transfer abalone to a bowl; add egg and next 5 ingredients. Stir in lime rind and next 7 ingredients. Combine citrus juices. Slowly add juice until mixture is slightly wet but still holds together. Cover and chill at least 1 hour.

Form chilled mixture into 10 balls (golf ball size); lightly roll in panko breadcrumbs. Flatten balls to form 1/2-inch-thick patties.

Pour oil into a cast-iron skillet to a depth of 1 inch; heat to 375º. Fry patties, in batches, 3 to 4 minutes on each side or until golden brown. Remove from pan, and drain on paper towels. Transfer to a baking sheet, and keep warm in a 200º oven. Repeat procedure with remaining patties. Serve with Dill Sauce.

*Asian food stores carry panko breadcrumbs.

Created date

November 2003