Abalone Cakes

Ingredients

• 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

Preparation

1. 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.
2. Form chilled mixture into 10 balls (golf ball size); lightly roll in panko breadcrumbs. Flatten balls to form 1/2-inch-thick patties.
3. 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.
4. *Asian food stores carry panko breadcrumbs.