Baked Abalone

After having eaten fried abalone and fried rockfish in abundance this weekend, I thought it was time for a change...  Here's a good way to prepare abalone in a more healthy way.

Preheat oven to 425.

Prepare and slice abalone as normal.

Mix 2 parts italian seasoned breadcrumbs with 1 part shredded Parmesian Cheese.

Dip abalone slices in egg, allow to drip, then coat with bread crumb mixture.

Place slices on a cookie sheet and pile a little extra parmesian cheese on top of each slice.

Bake until brown... bake on lower rack to get the bottom brown, then broil to brown the top if necessary.

Serve with lemon juice if preferred.

Your baked Ab looks awesome. Here is another way to baked it that I was sharing with Sean a while back.


1) Whack the abalone whole on the flat foot side four or five times and then the opposite side. Of course we are doing this on the concrete. You must do this very precisely so as to not implode the ab by hitting it on its side. I cut off a pant leg of some old jeans and sew the bottom end shut. place the whole ab in the pant leg and let er have it.

2) put flour on each side and brown in pan for approximately 8 min
3) put in a glass casserole dish with a lid that has a tight seal and pour in 1/2 cup white wine and 3/4 cup of water, 4 cloves minced garlic
4)bake at 350 for 1 hour


Muy Rico!!!

oops! The above post was me
It is hard for me much more than about three thickly cut pieces of that baked ab. It usually comes out of the oven soft enough to cut with a fork!!
Brent

It is hard for me much more than about three thickly cut pieces of that baked ab.

WOW! I need a proof reader! "to eat" should have been in there. I am sure you all can read between the lines.
Brent

Thanks Brent... Yeah... I always whack 'em whole... I wrap them in a towel or old t-shirt (clean of course) and pound them with a mallet until I feel them soften a bit.  Then I slice and cook without having to pound each individual piece.  Comes out tender every time.  

Also, after I pop them from the shell, I let them sit in a bowl in the fridge overnight before I finish cleaning them... allows them to relax (chill out I suppose) and I feel that it allows the meat to be more easily tenderized by whacking them whole.

Everyone's got their methods don't they....

Erik

Erik-The bowl is great! I do the same only I use a colander so the slime can drip away.   We should figure out a way to use that ab slime. Motor Oil? Slip-n-slide for kids? Secret Sea Food Sauce? Better yet let package it in bottles and sell it in the fishing stores to put on lures as attractant. Hey, Berkely, does it with their power bait and now there recent Trout gravy and Catfish gravy.
Hmm!
Brent

Erik,
Both Abalone dishes look OUTSTANDING.  

I'll have to try the baked version.  Its looks great.

Stuart

We always feel bad about eating so much abalone that's pan fried in butter.  Baking looks like less work too.