To prepare the conch cakes, cut conchs into 1-inch pieces. In the bowl of a food processor, add 2 cups of conchs at a time with 1/4 cup of the reserved stock and grind into lentil-size pieces. Repeat with remaining conch meat.
Place meat in a large bowl and season with seasoned salt. Mix well.
Add garlic, onions, bell pepper, mayonnaise and mustard and mix.
Add lime juice, bread crumbs, eggs, thyme, parsley, pepper sauce, oregano, paprika and salt and pepper and mix well. (If the first conch cake is too soft add a little more panko into the bowl and mix.)
Line a baking sheet with parchment paper. Scoop 2 tablespoons of the conch mixture and form into cakes. Repeat with remaining mixture and place on the baking sheet.
In a large skillet, heat oil over medium heat. Dust cakes with flour on both sides and fry until golden, about 3 minutes per side, then turn over with a spatula. Keep warm in the oven. Serve over a bed of Exotic Coleslaw with GoomBay Sauce and Guava Bell Pepper Jam.
Tip:To bake the cakes in the oven, preheat to 400˚F (200˚C). In a large ovenproof skillet, heat 2 tablespoons canola over medium heat (making sure the bottom of the pan is covered). When oil is hot, add cakes. Fry cakes until golden, about 2 minutes, turn them over with a spatula and fry for 1 minute: transfer to the oven until the cakes cook through, about 5 –10 minutes.