From the Abalone Tasting and Demo, Saturday September 13, 2008.
Thaw overnight in refrigerator. Do not remove the steaks from the vacuum packs. Using the flat side of a meat tenderizing mallet OR the palm of your hand, gently pound each steak 6-8 times. To open the vacuum packs and to minimize tearing the delicate steaks, cut the vacuum pack bags on three sides.
Ingredients:
Abalone steaks
crushed saltine crackers or panko
egg whites
clarified butter
fresh lemon slices
Preparation:
Beat egg whites until slightly foamy. Dip abalone steaks in egg whites then crushed saltine crackers to evenly coat both sides. Hint: It is important to pre-heat the skillet. Pour enough clarified butter into a pre-heated skillet to cover the bottom. Place enough abalone to cover the bottom of the pan. Cook over high/med high heat until browned; about 1 minute each side. Squeeze fresh lemon juice over the steaks before removing from the skillet. Serve immediately or place on warming tray for no more than five minutes.
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