abalone rellenos

quarter inch thick pancake sized slices of abalone tenderized with abalone mallet. a little bit bigger than a burrito shell . canned mild peppers whole about the length of a soda pop can or slightly smaller. cut one side of pepper skin lengthwise and take core and seeds out. stuff pepper with sliced canned or sauteed mushrooms and grated cheese of your choice. about equal portions of each close pepper back up. rap pepper in abalone like you would a burrito but closing both ends. using two or three toothpicks like a diaper pins stitch abalone together to retain shape. at this point should be about the size of a hot dog bun or slightly larger. role in beer batter then in panko or crushed saltine crackers. fry in large cast iron skillet with quarter inch of cooking oil only cooking three at a time

Sounds great. I am always looking for another way to serve abalone. Smaller ones would make good appetizers.
I have grown fond of making abalone risotto. There is a great recipe easy to find on the web, no pounding.

Cool I like the way you stuff the pepper before wrapping it with the abalone. I have a similar recipe that I really like too http://www.norcalkayakanglers.com/index.php?topic=60013.0

Thanks for sharing

Tried this last night it turned out fantastic. Thanks for the recipe!

I'm rather new to the area and have only been ab diving for about a year now. So I've been trying a lot of different ab recipes. Yours is definitely one of the top.

I did add a sauce to the relleno (fresh tomatoes onions, chipotle peppers and adobo sauce) that seemed to work well. The sauce was pretty spicey but gave it a smokey pepper taste that was very good.

-Rudy

Thanks for sharing, need to try that next time.