This page is what one needs to know about how to cook abalone. There is also a short video included on this page that shows the most common method of frying abalone. If you have your own special method of preparing your catch and you want to share it on this page send it to: email@example.com
***new recipe added...scroll down to view***
Is this the biggest abalone steak in the world? Steak from Randy Jones 11 7/16" abalone taken in 2007.
(double click picture to enlarge)
click on below link to view video on frying abalone by Delores Anderson
click on above link to view video on grilling oysters
These recipes are provided by viewers of abaloneten website...
COOKING ABALONE (steak method..see above video)
Clean one whole ab ( I like to use the 11" abs I get ;-] )
Cut into 1/2" chunks and place in large bowl cover with lime juice
Set in fridge overnight.
Drain off juice
Cut three Roma tomato's and three vine ripe tomatoes into 1/4 inch pieces
Roast and cut three Anaheim peppers chopping into small pieces
Chop two Serrano peppers into tiny pieces
Chop I whole yellow or red onion into 1/4 pieces
Chop 1/2 clove of Garlic
Chop 1 cup of Cilantro Leaves ( more or less as you desire)
Mix all ingredients in a large bowl, salt and pepper to taste
Place in fridge for two hours to meld flavors
Get a big bag "O" chips and watch the game
For a summer flare add Mango and almost ripe Peach chunks
Red & Yellow bell peppers
Breadcrumbs (or pancow)
2 Red bell peppers (drain juice)
2 Yellow bell peppers (drain juice)
½ cup Cilantro
2 cloves garlic
Add 2 corncobs kernels
8 Scallions chopped
2 large ground Abalone (3+ lbs)
4 large eggs beaten
1 1/3 cups mayonnaise
½ tablespoon kosher salt
½ tablespoon white pepper
2 cups dried breadcrumbs
1. Combine Cusinart veggies with Ab Mix.
2. Put on cookies sheet and make cakes with cookie type cutter.
3. Cover cakes with flour, then egg, then pancow.
4. Cook in extremely hot peanut oil less about 1 minute.
5. Squeeze fresh lemon on cake and eat warm.
5 jalapeno quartered clean out seeds
1/4 pound of Jarlsberg cheese or Swiss will work
Package of your favorite bacon
First thing I do is cut the ab into 1 1/2" wide x 1/2" thick strips set aside, cook bacon partially
Next lay ab out flat, place bacon on ab, roll up with cheese and pepper stick with tooth pick
BBQ on grill, make sure you don't over cook place on platter and serve with you favorite beverage and dipping sauce (optional)
I serve this on those nights when we have family or friends for dinner, they're a huge hit Enjoy
Jeff Lanzaro's Recipe
ANDREW BLAND'S RECIPE
This is the BEST abalone recipe I've tried, and it gets better every time.
Pop the whole ab, out of the shell. Scrub off black stuff, and trip off the
tough skirt. (No need to trim much else)
Wrap the ab in a towel or rag and whack it for while until it feels nice and
loose. Give it a few more whacks for good measure.
Chop up a bunch of mushrooms, maybe 2 cups, and 1 onion. Saute in olive oil
until brown, then add 1 pint (or slightly less) of heavy cream. Let the gravy
simmer for a few minutes, adding salt and pepper and garlic.
Pour gravy into bowl and set aside.
Saute whole ab for a few minutes on each side in olive oil until brown.
Place ab on baking dish, pour gravy over it, and put in oven at 350-400. Check
every few minutes, dousing the ab in the gravy.
30 minutes or so and it should be done. Cut into it to be sure. It MUST be done
other wise the raw flavor kills it.
Done right, this is the most tender abalone I've had. You barely need a
PAUL'S NO WASTE ABALONE
Here's an ab recipe I learned while commercial diving for sea urchins on the northcoast of California, out of Fort Bragg and Bodega.
1. Pop abs out of shell.
2. Clean guts off, but don' trim off the black parts, nor the foot.
3. Boil abs in a big pot of water, with half a cup of Sake & soy sauce to taste, for 6-7 hours.
4. Slice very thin & serve with wasabe & tamari.
The benefits are that there's no pounding or trimming, the meat is deliciously flavored & tender, and there's NO waste. The only drawback is the seven hour wait.
I'd be curious to know what you think after you try it!
Paul J. von Hartmann
Happy Camper Abalone Chowder
1 pound Bacon, cut into 1” square.
4 each Onion, medium, chopped
10 pound Potato, chopped
½ bunch Parsley, finely chopped
½ gallon Milk, whole
1 ½ cup Flour
1 pound Abalone, cooked and ground
½ cup Celery, chopped
½ cup Carrot, chopped (optional)
1 cube Butter
To taste Salt and pepper
Pressure cook abalone for 15 to 20 minute. After the abalone cools, grind with a meat grinder, retain liquid. (when abalone is removed from the pressure cooker, keep it immersed in liquid).
Fry bacon until slightly crisp. Save the bacon chip and the dripping in a bowl. Fry the onion in a large pot with vegetable oil until tender. Add the potato to the pot and add water until the potato is covered. Cook until the potatoes are tender. In a separate pot combine the flour and bacon dripping and cook, stirring all the time until smooth, then add the milk until the mixture is the consistence of a gravy. Combine the mixture in the large pot and add the rest of the ingredient and heat the chowder and serve. Serve 30 campers.. .
Okay, here's my recipe for you and it's a pretty good one for all the abalone divers who eat their abalone on NorthCoast camping trips. It's simple, easy, and utilizes practically all of the so called "non-usable" (trimmed meat).
We'll call it the "Lazy Man's Abalone Chowder".
So you've gotten back from a day's diving with you and your dive buddies and are planning to cook up a huge meal for your group with the day's catch of abalone. You've trimmed up the abalone, having discarded the guts and are left with your 3 neatly trimmed abalone and a pile of abalone "skirt.
Let's deal with the "skirt", not including the trimmed "crown" or trimmed "foot" (you can discard the trimmed crown and foot).
What I'll do is cut the "skirt" into bite sized (1 inch or so) pieces and place them in a covered pot with a couple of cans of chicken broth or vegetable broth and heat this on LOW, as low as you can get, without the flame going out and reduce this down for 1 hour and 45 minutes! Yes, a long time, and make sure there is enough broth so that it doesn't evaporate during this time and burn. Add more broth if necessary.
When done, the broth and abalone "skirt" pieces should have reduced down to only a couple ounces of liquid and all the abalone pieces should be tender. Taste the abalone and see that it's tender enough for you and your guests.
From here, add your favorite brand (cans) of clam chowder (Progresso, Campbell’s, whatever). I usually pick the chowder that has the lowest sodium content (just my preference) and most amount of clams. Chowder nowadays has less clams in it than I remember as a kid, maybe it should be called "chowder with clams" instead of "clam chowder". I digress, from here, add 2 cans of chowder for every 1 abalone "skirt" used. So if you used 3 "skirts" of abalone, you can put up to 6 cans of clam chowder to feed your guests. Obviously, if you are using "skirts" from smaller abalone, I would modify the recipe for 1 can of clam chowder to 1 abalone "skirt" used. The 2:1 chowder to "skirt is for the guys and gals using "skirts" from 9" abalone and above.
Mix the clam chowder with the reduced broth and abalone together in the same pot, don't worry about the extra liquid, it will mix with the clam chowder. There you have it, a pot of abalone/clam chowder for you and your guests in addition to the fried abalone you've made with the pounded and breaded abalone steaks!
I call it the "Lazy Man's Abalone Chowder", because unless you're thinking you're the "Iron Chef" and willing to make the chowder from scratch, this is probably one of the simplest recipes to use the typically discarded abalone "skirt". Add a loaf of sourdough bread on the side and you've got awesome abalone chowder. Make it fancier by carving out the "lid" of individual sized sourdough round bread and carving out the soft inner bread and fill the sourdough round with a large scoop of chowder. I'll make this at home as a side to my rib eye steak!
Hope you all enjoy!
Here's a couple favorites:
Take one ab and pound thoroughly, cut into small chunks about a hand full of cilantro leaves, dice one Serrano pepper or jalapeñoand shred about two cups of pepper jack cheese run through a food processor, or grinder adding all ingredients until everything makes up a huge sticky paste, fill tortillas and roll into 1'-2' tubes, stack side by side in baking tray and cover with green enchilada sauce shred about half a pound of mozzarella on top and bake at 400 for about 20 min. One good sized ab 9incher or better will make a lot of enchiladas. I've been tempted to ad mango to the ab mix but haven't tried it yet. This one brings down the house at pot lucks.
Ab Hot Wings
Another real favorite is the standard fried abalone, except I bread mine: milk -flour-milk-crushed saltines, I Like thick cuts around 1/2 inch, fry until golden brown. I also like to squeeze lemon into the pan when the ab is almost done) then dip in 'wing time sauce' that you find at safeway. If you like spicy buffalo wings this will blow your mind!!!!!
The one recipe other than the ones I've discussed with you is the marinade I made for Skewered barbecued abalone that everyone likes...
Don’t have exact amounts...
About 2oz? fresh ginger ground fine
3-4 garlic cloves crushed
bottle of low salt soy sauce
3 tablespoons brown sugar
pepper to taste
Cut abalone into strips the length of the diameter of the ab, about 1/4" thick
Skewer on shish kabob sticks, place in casserole dish…Mix 1/2 bottle of soy, ginger, garlic, sugar into a bowl and mix, then pour over skewered abalone to cover, place in refrigerator about 2 hours, not too long, the ginger will soften the meat barbecue low heat, turn often until you see milk bubbling off the meat, then ready to go..
1 each abalone orange color gonad
½ cup soy sauce
½ cup sugar
½ cup water
1 clove garlic crushed
½ teaspn grated ginger/
Combine soy, sugar, water garlic and ginger in a small pot and bring to a boil. Add the gonad in the sauce and bring it to a boil and cook for 5 minutes. Slice the gonad and serve.
Abalone Won Ton
½ of an abalone, pounded, then ground
¼ teaspoon salt
½ teaspoon cornstarch
1 tablespoon grated fresh ginger
½ small fresh onion, chopped fine
½ can water chestnuts, chopped fine
1 package won ton skins
Mix all the ingredients except the won ton skins. Place a teaspoonful of the mixture on one won ton skin. Fold the filled won ton skin in half to make a triangle. Press edges together. Take the two corners by the fold and pull them down and around until they meet. Repeat the process until all the mixture is used up. Fry the won tons in deep hot oil until they are brown and crisp, about one minute.
Serve with a sweet and sour sauce.
Here’s my submission for my favorite Abalone recipe:
1) Reserve a seat on America Airlines from Dallas/Fort Worth to San Francisco. Be sure to include rental car!
2) Upon arrival, carefully navigate through city traffic, to Petaluma. Be sure and pick up a loaf of bread at the local bakery.
3) Follow Hwy 1, passing Bodega Bay and Gualala, be sure and stop by the Anchor Bay store and pick up a bottle of local Medocino or Russian River wine before heading to the Ab House.
4) Dive for Abalone (be sure and hunt for the big ones so Eric doesn’t make fun of your lack of prowess!).
5) Clean catch and slice into pieces that can be pounded flat (pieces should be no thinker than 1/3 inch). ‘Pound nearly flat (approx 1/8 inch)’ using a meat tenderizer mallet and a wooden cutting board.
6) Hand over to Delores…
7) As you can see… Step 6 is a bit of a mystery. Somewhere in the process of flouring, egging, “PANKO bread crumbing”, salting and frying…. A magical metamorphosis occurs. Unfortunately, this process is more art than science… and cannot be reproduced outside of Delores’ kitchen.
8) Combine bread, wine, and pan fried Abalone as the afternoon sun dips below the redwoods. Sit in silence as you ponder all that is good about life.
9) Later… rinse… repeat as often as possible!
Life is short! Wahoo!
Tom Hunt (Texas)
Abalone Cooked in Wine
If you like to try something different, you might want to try this recipe .
After cleaning your abalone boil it in water for about 45 minutes or if you are in a hurry you might want to use a pressure cooker and cook it for 20 minutes. Next put the abalone into a small sauce pan and add ¾ cup of water (do not use the liquid it was boiled in) and bring it to a boil, then lower the heat and simmer for about 10 minutes. Add the wine (sherry or sake) and sugar and cook for another 5 minutes, then stir in the soy sauce and cook for another 2 to 3 minutes. Cool to room temperature, then slice the abalone to ½ inch thickness and serve.
¾ cup water.
3 tablespoons wine. (sherry or sake)
2 tablespoons sugar.
1 tablespoon soy sauce.
Note: Depending on the size of the abalone and sauce pan, you may need to double or triple the balance of the recipe to cover the abalone completely.
ABALONE CORDON BLEU
6 abalone steaks, tenderized
1 cube butter
2 Tbls chopped parsley
2 Tbls Italian Seasoning (I use Morton & Bassett Italian Seasoning, available at Surf Super)
1/4 cup dry white wine
6 pieces thinly sliced prociutto
6 pieces thinly sliced monterey jack cheese
3 eggs - beaten
Flour and seasoned french bread crumbs (I use Panko)
Prepare mixture of 1 cube soft butter and the parsley and Italian Seasoning
Divide the mixture in half and reserve half for later
Divide the remaining mixture into 6 even amounts
Spread one portion of the butter/herb mixture down the middle of the steak. A thin 1" wide swipe will do.
Layer a piece of prociutto over the butter
Place 1/4" sliced jack cheese over the prociutto
Roll up the abalone steaks like an enchilada
Roll in flour
Dip the rolls in the beaten eggs
Roll the rolls in the Panko
Butter the botton of a baking pan and arrange the abalone rolls. Bake in a preheated 350 degree oven 10 minutes.
Combine the wine with the remaining butter mixture. Microwave for a several seconds so the butter blends with the wine.
After 10 minutes, remove from the oven and spoon the wine/butter over the abalone rolls. By spooning carefully, there will be enough to cover.
Return to oven for another 10 minutes.
These can be cut in thin rounds or served whole as a meal. This is a nice dish in that it can be prepared somewhat early and you can be with your guests.
Thanks again for all your contributions to the party's success.
Get one abalone either slight frozen or mostly defrosted in the
Use a rough scoring pad to remove the black substance around the “foot”
and “face of the abalone;
Use a meat cutter to slice off the “foot” and “face” section of the abalone
(save for recipe below);
Cut slices as thin as possible (works best with a slightly frozen abalone);
Lay slices on a platter with either a bed of iceberg lettuce or green cabbage
(keeps the abalone cool);
If not for immediate consumption, cover the abalone with saran wrap and
Use soy sauce with either fresh lemons or wasabi.
Proper wasabi preparation
Go to an Asian food store an get the dry wasabi powder...
Wasabi paste is available for the powder is much tastier...
With a small plastic spoon, place one-two spoonful into a whiskey shot
cup. Add just a bit of water to the powder and mix Keep adding drops of water until the powder and water are mixed and consistency of wood puddy
Place shot glass upside down on a saucer and let sit for fifteen minutes
Terrys’ Greatest Chipino Recipe
Finely chop one-two white onions and four celery stalks
Depending upon your enjoyment of spicy food; either chop a green
pepper (zero hotness) or one Serrano pepper(has a bit of a kick)
Fry with four tablespoons of extra virgin olive oil the onions, peppers and
celery in a three gallon stock pot...
After onions are clear, add 48 ounces of stewed tomatoes
Add one cup of good red wine along with three bay leaves and one
After allowing a gentle simmer for 45 minutes, add salt, pepper, onion
powder, sugar, dried oregano and garlic . You need to add just a little until
you have an understanding what taste good to your palate)
If you have saved the end pieces of the foot and face of your previous four
to five abalone, place them into a food processor for a medium grind
Add contents to soup. If you did not have enough of the abalone “end”
pieces, put one – two cans of chopped clams along with their juice into the
Allow to simmer for another fifteen minutes and taste again.
Thirty minutes before scheduled eating time; add your mussels, clams,
prawns, broken crab pieces, scallops and cut rock cod pieces. Place in the
pot in that order to ensure the more fragile piece do not breakup when
you serve. Keep on a low simmer.
Serve with a warm fresh sourdough bread, crisp white wine and good
1 lb. fresh crabmeat
2 Tbsp flour
½ cup mayonnaise
½ cup whole milk
4 oz. cheddar cheese
4 oz. Monterrey jack
1 Tbsp onion
1 Tbsp diced green pepper
1 TBSP old bay seasoning (good with or without if you don't have it)
Wisk the eggs, flour, mayonnaise and milk for several minutes. Add the remaining ingredients. Fill the pie crust shell (I use the crust in the dairy section that you unfold and place in the pie shell). Bake at 350 degrees for 50 minutes. Cool for about 45 minutes before cutting.
Phillip and Lucy Johnson
Abalone apppetizer, Mexico City style:
Allan Zadik's recipe
Hi, may i suggest the following. They used to serve like this in Mexico City restaurants, anyway, I think this is the way they made it, and now i make it like this. I clean the abalone, slice it like prociutto ham, y put it in lime for about 2-3 hours. Then I put it just like that, no cooking (otherwise it turns small and very hard), on a plate, spread it around. I had the cut long onions, cilantro, serrano peppers (or any other that you like) and put olive oil and Maggi sauce. I eat it with bread. Then you get the full flavor of the abulon. I'd be interested in other ways of making it. The thing is that frozen, it does not get soften when pounded and gets very hard when cooked. Good luck, Allan
Alternate Abalone Preparation
Hi Eric, well I found your site. Years ago when the abalone season extended through December and I was outside cleaning the abalone I got chilled. My wife made me go outside cause my friends & I would get together while cleaning the abalone & drink wine/sprits. Well after waking up after a long night of sprits and fun togetherness I had to clean up all the spatter of the abalone pounding. Now I know how to pound the abalone, but newbee would over pound the abalone and spatter it all over everywhere. Somewhere in this time frame Ziploc bags were invented. Now it made sense to me if I could stay inside where it was warm & not spatter abalone all over so I used the Ziploc bag to contain the mess.
The process goes like this: shell the ab, put ab in Ziploc whole, pound softly feeling the rock side for splitting(pounding too hard will split the meat) continuing till ab is soft. Now the soft part is only the largest part of the ab. Then I take it out of the bag. Slice vertically , trim the black, foot, rock etc.
Put slices back into the rinsed bag. Move the slices around and lightly pound slices until tender.
Rinse bag put eggs batter into bag w/ ab slices. Dip into bread/cracker /whatever mix cook.
My way works to contain mess and visit w/guest.