Abalone Cakes

• 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

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 375u0b0. 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 200u0b0 oven. Repeat procedure with remaining patties. Serve with Dill Sauce.
4. *Asian food stores carry panko breadcrumbs.

abalone, egg, sour cream, red bell pepper, red onion, cucumber, fresh chives, lime rind, lemon rind, orange rind, salt, ground coriander, bay seasoning, freshly ground white pepper, cornbread crumbs, lime juice, lemon juice, orange juice, breadcrumbs, canola oil

Taken from www.myrecipes.com/recipe/abalone-cakes (may not work)