Abalone Cakes

Ingredients

• 10 servings canola oil 
• 2 cups cornbread crumbs 
• 2 tablespoons cucumber seedless minced
• 10 servings dill sauce 
• 1 large eggs lightly beaten
• 1 tablespoon chives fresh chopped
• 1 teaspoon ground coriander 
• 1 tablespoon juice of lemon fresh
• 1.5 teaspoons lemon rind grated
• 1 tablespoon juice of lime fresh
• 1 teaspoon lime rind grated
• 1 teaspoon old bay seasoning 
• 2 tablespoons orange juice fresh
• 2.5 teaspoons orange rind grated
• 2 cups panko breadcrumbs 
• 2 tablespoons bell pepper red minced
• 2 tablespoons onion red minced
• 1 teaspoon salt 
• 0.3 cup cup heavy whipping cream sour
• 0.3 teaspoon pepper white freshly ground
• 14 ounces abalone 
• 14 ounces abalone 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• paper towels
• oven

Directions

1. Place abalone in a food processor, and pulse until finely chopped.
2. Transfer abalone to a bowl; add egg and next 5 ingredients. Stir in lime rind and next 7 ingredients.
3. Combine citrus juices. Slowly add juice until mixture is slightly wet but still holds together. Cover and chill at least 1 hour.
4. Form chilled mixture into 10 balls (golf ball size); lightly roll in panko breadcrumbs. Flatten balls to form 1/2-inch-thick patties.
5. Pour oil into a cast-iron skillet to a depth of 1 inch; heat to 37
6. Fry patties, in batches, 3 to 4 minutes on each side or until golden brown.
7. Remove from pan, and drain on paper towels.
8. Transfer to a baking sheet, and keep warm in a 200 oven. Repeat procedure with remaining patties.
9. Serve with Dill Sauce.
10. *Asian food stores carry panko breadcrumbs.