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Norcalskindivers
Abalone Cakes, Submitted by Aaron and Candi Bever

14 ounces abalone

1 large egg, lightly beaten

¼ cup sour cream

2 tablespoons minced red bell pepper

2 tablespoons minced red onion

2 tablespoons of minced seedless cucumber

1 tablespoon chopped fresh chives   

1 teaspoon grated lime rind

1 ½ teaspoons grated lemon rind

2 ½ teaspoons grated orange rind

1 teaspoon salt

1 teaspoon ground coriander

1 teaspoon Old Bay seasoning

¼ 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 1hour.

Form chilled mixture in 10 balls (golf ball size); lightly roll in panko breadcrumbs. Flatter balls to form ½ inch thick patties.

Pour oil into a cast-iron skillet to a depth of 1 inch; heat to 375 degrees.  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 200 degree oven. Repeat procedure with remaining patties.  Serve with Dill sauce.
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