What's your favorite way ab recipe?

Just curious how you guys do 'em up.  I have returned to the standard, fried in bread crumbs.  I use Progresso crumbs and 400 deg. oil.  Cooks in just a few minutes.  I dip it in Thai sweet chili sauce...YUM!

What's your favorite?

I'm with you Sean... fried in Progresso Italian seasoned bread crumbs is my favorite... doesn't cover up the flavor of the abalone.

For a low fat version, I've dipped them in egg and breaded them in a combination of 50/50 bread crumbs and shredded parmegean cheese and baked them in a 400 or so degree oven until the bottom is brown, then broil to get the top brown.  Works well and very tasty, but not quite as tender as hot & fast frying.

Sean, have you tried using Panko (Japanese bread crumbs)?
Stu and Kevin used it during our big camping trip last year.  It was excellent.

Chuck-I have not, but I love panko shrimp so I'll have to give it a try.

Hey guys,

Well I have a bunch but this one is definitely the crowd favorite.

Abalone Chili cheese rolls!  Warning-not for the purests.

1. Egg, bread and fry 5" or larger pounded fillets. Set aside
2. Add grated jack cheese- hot dog size portion across middle.
3. Next add diced green chili's-maybe a toothpaste squirt portion across  the middle.
4. Roll up leaving at least a half inch or more flap to seal the roll up (a little egg wash here helps seal it)
5. Fry in hot oil (1/4") with seal down to lock it shut first. When it browns roll over and repeat on the other side till uniformly golden brown.

These are even better the next morning cold!

With my scraps from less than perfect fillets I also make a rippin' Abalone stroganoff!  Just pan fry in butter and garlic small strips/scraps, set aside.
saute mushrooms and onions- it's ok to brown 'em a little it only adds to the flavor. Next combine Abalone, sauted mushrooms, and a large tub of sour cream (no   low fat).  Awesome by itself or as a side dish.

These are my fav's but I'm sure I can be talked into showing you a few more when we get to "Elk".

Enjoy!
Ken

Like Chuck said, I use panko.

I think the trick it to really, really pound the pieces, almost to when they are falling apart.

Beat a few eggs, include A LOT of minced garlic.  Dip the pounded pieces in the egg wash, roll in panko, fy and eat it hot.

Will demo the recipe in Elk.  Man I can't wait for that trip.

Stuart

Elk is going to be a blast!

The best IMO is when they're pan fried in butter.  They're good naked, w/ breakcrumbs or panko.  

If anyone hasn't used panko before, it's pretty awesome stuff for making a crispy breading.  Very good on fish, shrimp, calamari...  Very cheap too at the asian markets.

After numerous ab/camping trips doing the fry thing (I prefer panko) and other recipes, I now lean towards just eating them raw.  Whether that is sashimi style with some rice, wasabi and shoyu or in a salad, I think it cuts down on time and mess.  Here is a recipe I threw together and tried on openers and really liked...


Slice one ab, pounded whole, into thin 1" square pieces.
Dice one small or medium white onion.
Chop 1/2 bunch of cilantro.
Combine in a bowl, dress with 1 Tbs. oil and the juice of 3 lemons.
Add salt, pepper and garlic salt to taste.
Marinate for an hour and enjoy.

John

John, I agree.  Eating abs sashimi style is the way I like too.  Your recipe is making my mouth water.  I'm gonna try it.

With everyone describing how they prepare Abs, I'm convinced on learning how to ab dive.  With the Kayak it must be a blast especially when the seas are calm and you can go for RockFish.

I have all the gear, since I used to scuba years ago, but need the weight belt.

I'm definetley looking forward to ElK but if anyone wants to take a rookie out in the near future, let me know.

JDYAK

I may well be going next weekend if the weather holds out.  It's been beautiful for a while, so vis should be up if it holds til sat.

jd-Come on up and I will be glad to show you the way...just bring the Fosters

YOu guys are missing a step. It really improves your egg and crumb dipping if you dredge in flour first.  This dries the ab meat and sets it up to hold the egg dip much more nicely. Then to the crumbs, you will have beautiful evenly crumb coated pieces that cook to a delicious golden color.

Here's a fun change of pace for hot sauce lovers.  After tenderizing the ab, cut into strips about 3 inches wide. Put a small piece of mozerella and some jalapeno pepper in the ab and role up. Fry or do on barbecue grill. It's a nice appetizer when you have a crowd. I still prefer the more traditional method,though.

Down here near San Simeon the whithering foot disease has pretty much creamed the abs, never mind the F&G.
I no longer slice the ab foot...just scrub off the outside pigment and cut off the very bottom of the foot, then i pound them whole with a big hammer. Just a few heavy blows plus some swats to get any tougher areas around the rim does it. That way you can pot roast them, chunk them etc. Those big chunks are a whole lot more satisfying than dinky thin slices.
Ill confess here that i've been using my 90# treadle hammer to speed things up.
Y'see; I wrote a wise ass article for the CA Blacksmithing mag titled " How to pound abs quick and easy on your treadle hammer". Unfortunately, some time later, I had to write the safety follow up article. It was a very expensive ab dinner and my thumb will never be the same...