Chef Peter Tselikis of The Fish House Encore Restaurant, Sushi Bar & Piano Lounge in Key Largo shared this appetizer recipe. Yield: 4 cakes. Visit www.fishhouse.com for more information.</p><p><b>Ingredients:</b></p><p><li> 1 lb cleaned conch meat</p><p><li> 2 eggs</p><p><li> 2 oz hard butter</p><p><li> 1 oz white wine</p><p><li> 1 oz lime juice</p><p><li> 1/2 cup vegetable oil</p><p><li> 1/2 cup flour</p><p><li> Salt & pepper</p><p><li> Chopped parsley</p><p><b>Directions:</b></p><p>Using a food processor, pulse conch into 1/4-inch pieces.</p><p>Mold the conch into 3-inch round cakes and freeze.</p><p>Whip eggs together. Place a skillet over medium heat, add vegetable oil and bring to temperature.</p><p>Dust frozen cakes with flour and dip into egg wash.</p><p>Place cake in the hot oil, and cook each side for 4 minutes.</p><p>Drain hot oil from the pan, add white wine, lime juice and lastly the butter.</p><p>Cook for one minute, remove from pan.</p><p>Place cake onto appetizer plate, top with the juice from the pan, garnish with chopped parsley.