Abalone Cakes

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.

Yield: Makes 10 cakes
Recipe from Coastal Living

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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.
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