"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Abalone Steaks Recipe

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This recipe for Abalone Steaks, by , is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Craig Carroll
Added: Sunday, September 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Abalone (sliced thin)
1 Egg
Dash Milk
1 Roll Ritz Cracker Crumbs (Finely crushed)
2 T. Olive Oil
2 T. Butter
1 Lemon

Directions:
Directions:
Clean and trim edges of one abalone. Cut into thin slices (1/4 inch) across the foot. With a mallet, beat until you feel the muscle release and meat is tender. In a small bowl, combine egg and milk and beat. Meanwhile, in a skillet melt oil and butter. Dredge meat in egg mixture and coat with cracker crumbs. Place in hot oil and fry quickly (30 seconds per side). Serve with fresh lemon.

Number Of Servings:
Number Of Servings:
1 per steak/slice
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I find that it is easier to tenderize the meat after it has been frozen. Take the abalone while it is still in its freezer bag and hit to hard against the counter until you fell the muscle release. This takes some practice, but you will notice the meat will not bounce back from the counter when the muscle has released. Then remove from bag and slice into thin steaks about a 1/4 inch thick. You may still have to tenderize with a meat mallet, but not as much.

 

 

 

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