Made these with freshly taken abalone -- N. Calif. I used slightly crushed cornbread stuffing mix in place of cornbread crumbs and served with red pepper mayonnaise instead of the dill sauce. Even with all the spices the flavor of the abalone came through. I think I'll try this same recipe with shrimp or crab. These were fantastic!
- 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
- 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.
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