Traditional Abalone

Traditional Abalone

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"A delicious breaded and pan fried abalone with home made cocktail sauce."
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40 m servings 814 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 814 kcal
  • 41%
  • Fat:
  • 63.2 g
  • 97%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 1438 mg
  • 58%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  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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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 ...

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. Do...

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. Stran...

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 ...

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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