Phoney Balone Abalone Recipes

TRADITIONAL ABALONE

Steps:

• Slice the abalone into 1/4 inch thick steaks, making sure to trim off any meat that is not white, as this part tends to be very tough. Place the steaks on a cutting board, and pound with a meat tenderizer until pliable.
• In a small bowl, stir together the ketchup, horseradish, and lime juice to make a cocktail sauce. Refrigerate until ready to use.
• Heat olive oil in a large heavy skillet over medium heat for about 5 minutes. Whisk eggs and milk together in a shallow dish. Place bread crumbs in a large resealable plastic bag. Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat.
• Fry coated abalone for 3 to 5 minutes on each side, until golden brown. Remove to paper towels to drain. Place on a platter, and garnish with lime slices and parsley. Serve with the cocktail sauce for dipping.

PHONEY ABALONE

Steps:

• If the breasts are thick slice them in half lengthwise and then place between sheets of waxed paper and pound them thin.
• Place the pounded breasts in a closed container and pour in the clam nector and garlic.
• Cover and refrigerate for 36-48 hrs making sure that all of the chicken is covered in the nector.
• If not, then turn the chicken 3 or four times during marinating.
• Drain well just before cooking, dip in slightly beaten eggs and bread crumbs and lightly fry in the butter/oil.

PHONEY BALONE ABALONE

Steps:

• 1. Pound the chicken breasts flat.
• 2. Marinate the chicken in the clam juice for 36 hours.
• 3. Add salt and pepper to the Ritz crackers.
• 4. Dip the chicken in the egg and then roll in the crumbs.
• 5. Saute the chicken in equal amounts of butter and oil until done and golden brown.
• 6. Serve with lemon wedges and tartar sauce.