- 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
- Dill Sauce
How to Make It
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.