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1
Combine lime juice, water, yolks, and sugar in a small skillet. Cook over low heat, continuously scraping the bottom with a silicone spatula. Once the mixture has started to thicken (the little bits of white will be opaque at this point) place bottom of skillet into a bowl of cold water for 15 seconds to halt the cooking.
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2
Pour the mixture through a mesh strainer into your blender, scraping the skillet with your spatula to get as much as possible. Pulse 2 or 3 times, then let cool for 10 minutes before proceeding.
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3
Add salt, curry, lime zest, and cayenne. Turn blender on and VERY slowly drizzle in your oil. It should take 3 to 4 minutes to incorporate it all, and it is better to err on the slow side (especially in the beginning) to ensure good emulsification. Scrape down the sides of the blender after you've added about half the oil. Transfer to a container, cover and refrigerate.
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4
Place scallops in food processor. Pulse until finely chopped and a bit paste-like, with pieces no larger than 1/4-inch remaining. (The paste-like texture will help in binding the cakes.) Transfer to a medium-large bowl.
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5
Break large pieces of crab up with your fingers, and add to the bowl with the scallops.
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6
Finely dice 1/2 cup of red pepper, you want pieces no larger than 1/8th inch so they incorporate well, and don't hamper the cakes from binding. Add the pepper to the bowl.
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7
Cut the roots off the green onions, then slit the white and light green parts lengthwise. Cut the onions crosswise into thin half-moons. Cut enough of the dark green parts so when measured you have a total of 1/4 cup green onion. Add the onion to the bowl.
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8
Add panko, mayonnaise, cilantro, curry powder, lime zest, salt, and cayenne to the bowl. Mix gently, but thoroughly. The mixture should be moist and sticky. Add an additional tablespoon or two of mayonnaise if necessary.
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9
Gently roll heaping tablespoon portions into balls. Roll the balls in the panko and flatten slightly so they are about 1/2-inch thick. They should be bite-sized, so scale up or down if needed. Set formed balls aside on a plate or tray.
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10
Heat about 1/4-inch of canola oil in a 12-inch frying pan over medium heat. You want a piece of panko dropped into the oil to bubble, but not furiously. Fry about a dozen bites at a time until golden-brown on the bottom (about 3 minutes.) Turn them and fry the other side until it is also golden-brown. Tranfer bites to a large paper towel lined plate. Fry remaining bites in batches, adding additional canola oil between batches to maintain 1/4-inch depth.
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11
Allow to cool to room temperature then transfer to a parchment lined baking sheet. Cover and refrigerate until ready to serve.
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12
To reheat: Remove the tray from the refrigerator and preheat your oven to 350u00b0 F. Uncover the tray, and bake for 8 to 10 minutes until heated through. Serve with remaining curry and lime mayonnaise. (Either on the side, or in tiny dollops atop each bite.)
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13
NOTE: If you don't want to make your own mayonnaise simply combine 1 1/4 cups pre-made mayonnaise with 1 tablespoon lime juice, 1 teaspoon sweet curry powder, 1 teaspoon lime zest, and 1/8 teaspoon cayenne in a medium bowl. Whisk until homogenous.
