Now that you've got some ab,
how are you going to eat it? Unless you like it raw, check out some
of the recipes below.
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Breaded Abalone Steaks are probably the most the most common and easiest way to cook ab.
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| Ingredients |
Preparation |
- One or two abalone, cut and pounded
- Seasoned Bread Crumbs **
- Two eggs, beaten
- Cooking oil
- Garlic Cloves - optional
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Cut your cleaned AB into
either strips or round steaks. (The rounds look much more impressive,
the strips are easier to cut.) Pound the steaks until limp. Don't
pound too hard or you'll tear the steaks.
Arrange your prep area: Pounded AB next to bowl of beaten eggs
next to plate with bread crumbs next to plate for breaded AB It
may seem unnecessary to mention this but it will make the process
much easier. Also, if you use two forks to move the AB between the
eggs and crumbs will be less messy.
Dip the AB steaks into the eggs then transfer to the bread crumbs.
Turn a couple of times in crumbs to completely cover both sides.
Press firmly to make the crumbs cover the AB well.
Fry in about 1/4 - 1/2 inch of hot oil about 20 seconds to a side.
Turn back to first side for another 10 seconds. Drain well on paper
towels and serve hot. If you really like garlic, you can
flavor the oil before cooking the AB by throwing in many cut up
garlic cloves. You must remove the cloves once brown before
cooking the AB as they will burn and ruin the taste of the oil.
Leftovers are great in sandwiches, so don't worry about finishing
up everything in one sitting.
** You can substitute plain crumbs and season them yourself
to taste with garlic powder, onion powder and celery salt.
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| Credit: |
This recipe or variations of is probably the first way
everyone cooks AB No specific credits here. |
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Abalone Rellenos
has long been one of my favorites. This recipe is my own variation
from one a friend showed me years ago. Basically it involves rolling
diced chili peppers and grated cheese into your AB steaks.
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| Ingredients |
Preparation |
- Large round AB steaks from one or two abs
- Bread Crumbs (plain or seasoned)
- One can of diced chili peppers
- Grated Monterey Jack Cheese**
- Some of your favorite salsa
- Cooking oil
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Pound and bread your large
round AB steaks according to the above recipe. Spread a spoonful of
diced chili peppers in a straight line near the edge of each steak.
On top of the peppers, sprinkle grated Jack cheese.* On top of this,
spoon a small amount of your salsa.** Now roll up the steak with the
peppers, cheese and salsa inside. Use two or three toothpicks to hold
it together. Fry the rellenos in about 1/4 inch of medium hot oil.
Roll the rellenos frequently for even cooking until the cheese is
melted. This takes two or three minutes.
* You can substitute Mozzarella cheese for the Monterey Jack. I
like the Jack because it has more flavor.
** The salsa may also be spread over (or in addition to)the cooked
rellenos. Be careful not to use too much or it will smother the
AB flavor.
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| Credit: |
Me. As I mentioned, this is a variation of an old recipe
someone once showed me. |
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Salt Point AB is
one of my brothers' and my staples during our annual "Brothers Only"
camping trip to Salt Point State Park. Recipe given according to
Mike's instructions.
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| Ingredients |
Preparation |
- One 8 - 8 1/2 inch AB (~ 8 slices)
- flour (to coat the AB)
- 4 or more green onions
- 41 lb. Mushrooms (i.e.: lots)
- 1-2 Tbsp finely sliced/diced lemon rind
- 3-4 cloves garlic
- 1 cup white wine (sub chicken stock)
- 1/4 - 1/3 cup lemon juice (to taste)
- Olive Oil & Butter for frying
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Coat pounded AB stead with
flour and set aside. Combine wine, lemon juice and garlic. Set aside.
Fry floured AB in medium - medium hot olive oil & butter until
browned. Set aside. Sauté onion, mushroom & lemon rind
on medium high. Pour in wine mixture and reduce by ~ 1/4. Put cooked
AB back in (be sure to coat well in liquid). Cook down until thick.
Serve over rice.
* Add capers if desired
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| Credit: |
My brother. Mike came up with this one while camping at Salt Point State Park. (A great place to stay when going to the coast for some diving). |
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(That's Italian for "Jump Into the Mouth")
Abalone Saltimbocca is a bit involved because you'll probably have to prepare your own abalone "out there". They must be cleaned, sliced very thin, and pounded for quite a while or they won't be tender.
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| Ingredients |
Preparation |
- 6 thin slices of ham
- 6 slices of swiss cheese
- 12 abalone steaks, pounded
- 1/2 Parmesan cheese, grated
- 1/4 cup flour
- And, plenty of flour for coating
- 1/2 tsp sage
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 eggs beaten with 2 tbsp milk
- 2 Tbsp oil
- 2 Tbsp butter
- 1 can Cream of Chicken Soup
- 3/4 cup white wine
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Make the ham & cheese slices about 1/4" smaller than the abalone. Make into sandwiches and secure with toothpicks. Mix Parmesan cheese, flour, sage, salt, and pepper. Dip the sandwiches in the plain flour, then in the egg mixture, then in the Parmesan mixture. Press the coating into the abalone to be sure it sticks. Refrigerate at least 1 hour. Preheat oven to 300°. Heat the oil in a skillet and lightly brown the sandwiches on all sides. Transfer them to
a shallow casserole dish in a single layer and pour on the sauce made by mixing the cream of chicken soup and wine. Heat in the oven for 15 minutes. (Note, you can use a crock pot, but it takes 2 hours.) |
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Abalone Thermadore is better than Lobster Thermadore, but remember that you must pound them!
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| Ingredients |
Preparation |
- 1 lb abalone, pounded and diced
- 1 cup boiling water
- 1/2 cream
- 1/2 tsp paprika
- Pinch of celery salt
- 1 shake of Tabasco sauce
- 2 Tbsp cornstarch
- 3 Tbsp butter
- 1 & 1/2 cups white bread, shredded
- Salt & pepper to taste
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Preheat the broiler. Place diced abalone in the boiling water and remove from heat after 1 minute. Let cool slightly and add cream, paprika, celery salt, and Tabasco. Simmer 5 minutes. Spoon out some of the mixture and add to the cornstarch to make a smooth paste. Add this back to the mixture and simmer another 5 minutes. Melt the butter and add to the shredded bread stirring until the butter is absorbed. Place the abalone mixture into a shallow pan (or divide
into individual pyrex dishes) and put the bread on top. Place under the broiler until the bread is browned. Salt & pepper to taste. |
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Do you have a good recipe. you
want to share? Why not send
it to me?
©Tom Gray
Last Updated: 05/31/2001
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