Over manicotti packed with three cheeses, homemade meat sauce is served. This manicotti is the greatest I’ve ever had. The recipe is frequently requested.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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 | 814 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 10 g |
| Sodium | 1438 mg |
| Sugars | 10 g |
| Fat | 63 g |
| Unsaturated Fat | 0 g |
Reviews
I will not make it again it failed
No changes , will make it again. I might use a little less coarse bread crumbs . That might enhance the Abalone even more
My first time cooking abalone and they turned out really nice. Kids ate it too. Didn’t make the sauce.
I grew up here in San Diego in Little Italy. I dove for Abalone alot when I was younger when you could still harvest it here in southern California. All the old Italians slice it 1/4 inch thick beat it to with a tenderizing hammer untill it almost falls apart. Coat with breadcrumbs and fry it in hot oil for 30 seconds on each side .I put no seasoning on it. I find you an hide the taste of Abalone if you season to much
try rolling up a slice of pepper jack cheese in the uncooked breaded steak then toothpick closed and fry you will need the oil to be deeper
Pretty delicious, as abalone always is, if cooked right. Try cutting the ab very thin, and add dill and shredded parmesan cheese to the bread crumb mix-Keeblers crackers are a nice touch too. Don’t cook it any longer than 10 seconds a side, or it’ll be chewy.
This is how we prepare our abalone, and it always comes out great. If we don’t have bread crumbs (or want a different texture) we use Krusteaz Bake & Fry Coating Mix. We pound our 1/2 inch to 1/4 inch slices with the flat side of the mallet first to even it out, then with the tenderizing side. Don’t pound it into paste, but pound it enough to knock all the toughness out of it. When it looks it’s just about ready to fall apart, it is perfect. I can’t stand it when it is tough, and I think this is why people don’t like it.
This was pretty good – the cocktail sauce, too. I did add some salt and pepper to the bread crumbs. This recipe does not say which way to slice the abalone and that makes a big difference. Strangely enough, I get the best results by slicing with the grain instead of across it – go figure.