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Traditional Abalone

Rated as 4.75 out of 5 Stars
0

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

40 m servings 814
Original recipe yields 4 servings

Directions

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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.

Nutrition Facts


Per Serving: 814 calories; 63.2 44.4 19.1 136 1438 Full nutrition

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Reviews

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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

No changes , will make it again. I might use a little less coarse bread crumbs . That might enhance the Abalone even more

My first time cooking abalone and they turned out really nice. Kids ate it too. Didn't make the sauce.