Abalone Chowder Recipes

TRADITIONAL ABALONE

Traditional Abalone image

A delicious breaded and pan fried abalone with home made cocktail sauce.

Provided by ABALONEDIVER

Categories 100+ Everyday Cooking Recipes

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

½ pound abalone without shell
1 ½ cups seasoned dry bread crumbs
2 eggs, beaten
2 tablespoons milk
1 cup olive oil for frying
½ cup ketchup
1 tablespoon prepared horseradish
1 teaspoon lime juice
chopped fresh parsley for garnish

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.

Nutrition Facts : Calories 813.5 calories, Carbohydrate 44.4 g, Cholesterol 135.8 mg, Fat 63.2 g, Fiber 2.5 g, Protein 19.1 g, SaturatedFat 9.7 g, Sodium 1438.4 mg, Sugar 10.3 g

ABALONE CHOWDER

Abalone Chowder image

California comfort food from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Chowders

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb abalone, trimmed
4 cups water
1 teaspoon salt
1/4 lb bacon
1 large onion, peeled and chopped
4 potatoes, peeled and cubed
1 tablespoon parsley, chopped
2 cups milk
2 tablespoons butter
1/4 cup cracker, finely crushed

Steps:

Remove abalone from shell and pound with a mallet until soft (abalone from the market is already tenderized).
Add water and salt; simmer about 1 hour or until tender.
Drain and force through food chopper and return to cooking water.
Dice bacon and fry until crisp.
Remove bacon and fry onions until translucent in bacon fat.
Add bacon, onions, potatoes and parsley to the ground abalone and cook until potatoes are tender (about 20 minutes), adding more water as needed.
When ready to serve, add milk and heat almost to boiling; add cracker crumbs and butter and serve at once.

Nutrition Facts : Calories 573.6, Fat 24.9, SaturatedFat 11.1, Cholesterol 148, Sodium 1319.4, Carbohydrate 55.5, Fiber 5.4, Sugar 3.5, Protein 31.7

BAKED ABALONE

Baked Abalone image

A savory California coastal dish from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Healthy

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs abalone, sliced
2 eggs, beaten
cracker crumbs or breadcrumbs
olive oil, hot
1 cup water, hot
1 small onion, peeled and minced
1 garlic clove, peeled and crushed
1 teaspoon prepared mustard
1/2 cup tomato juice
1 lemon, juice of
1 tablespoon parsley, minced
salt and pepper, to taste

Steps:

Preheat oven to 300F and lightly spritz a casserole dish with cooking spray.
Trim off any dark parts of fish and cut into slices.
Place on a board and tenderize with a mallet until it becomes soft but not mushy.
Dip into eggs, then in cracker crumbs and fry quickly in olive oil until golden.
Place to prepared casserole dish.
Place remaining ingredients into the frying pan and cook for five minutes, stirring constantly.
Pour over fish, cover and bake for an hour.

Nutrition Facts : Calories 195.1, Fat 2.9, SaturatedFat 0.8, Cholesterol 199, Sodium 543.9, Carbohydrate 12.2, Fiber 0.3, Sugar 1.6, Protein 28.3

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