Abalone Cakes

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

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

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.