Traditional Abalone Recipe - Allrecipes.com
Traditional Abalone Recipe
  • READY IN 40 mins

Traditional Abalone

Recipe by  

"A delicious breaded and pan fried abalone with home made cocktail sauce."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    10 mins
  • READY IN

    40 mins

Directions

  1. Slice the abalone into 1/4 inch thick steaks, making sure to trim off any meat that is not white, as this part tends to be very tough. Place the steaks on a cutting board, and pound with a meat tenderizer until pliable.
  2. In a small bowl, stir together the ketchup, horseradish, and lime juice to make a cocktail sauce. Refrigerate until ready to use.
  3. Heat olive oil in a large heavy skillet over medium heat for about 5 minutes. Whisk eggs and milk together in a shallow dish. Place bread crumbs in a large resealable plastic bag. Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat.
  4. Fry coated abalone for 3 to 5 minutes on each side, until golden brown. Remove to paper towels to drain. Place on a platter, and garnish with lime slices and parsley. Serve with the cocktail sauce for dipping.
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Reviews More Reviews

Aug 07, 2007

This is how we prepare our abalone, and it always comes out great. If we don't have bread crumbs (or want a different texture) we use Krusteaz Bake & Fry Coating Mix. We pound our 1/2 inch to 1/4 inch slices with the flat side of the mallet first to even it out, then with the tenderizing side. Don't pound it into paste, but pound it enough to knock all the toughness out of it. When it looks it's just about ready to fall apart, it is perfect. I can't stand it when it is tough, and I think this is why people don't like it.

 
Jun 15, 2009

Pretty delicious, as abalone always is, if cooked right. Try cutting the ab very thin, and add dill and shredded parmesan cheese to the bread crumb mix-Keeblers crackers are a nice touch too. Don't cook it any longer than 10 seconds a side, or it'll be chewy.

 
Aug 02, 2004

This was pretty good - the cocktail sauce, too. I did add some salt and pepper to the bread crumbs. This recipe does not say which way to slice the abalone and that makes a big difference. Strangely enough, I get the best results by slicing with the grain instead of across it - go figure.

 
Jan 31, 2013

I grew up here in San Diego in Little Italy. I dove for Abalone alot when I was younger when you could still harvest it here in southern California. All the old Italians slice it 1/4 inch thick beat it to with a tenderizing hammer untill it almost falls apart. Coat with breadcrumbs and fry it in hot oil for 30 seconds on each side .I put no seasoning on it. I find you an hide the taste of Abalone if you season to much

 
Oct 29, 2009

try rolling up a slice of pepper jack cheese in the uncooked breaded steak then toothpick closed and fry you will need the oil to be deeper

 

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Nutrition

  • Calories
  • 814 kcal
  • 41%
  • Carbohydrates
  • 44.4 g
  • 14%
  • Cholesterol
  • 149 mg
  • 50%
  • Fat
  • 63.2 g
  • 97%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 19.1 g
  • 38%
  • Sodium
  • 1438 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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