Cost: $20 and over
Prep Time: 50-55 min.
Cook Time: 5-10 min.
A tasty seaside sandwich that is prefect for dinner or lunch! If you enjoy seafood sandwiches I highly recommend giving this one a try!
1 lb wild Abalone (Cleaned and trimmed)
1/2 cup unsalted Irish butter
1/2 cup flour
1/2 cup town house crackers (crushed)
1/4 tsp garlic powder
1/4 tsp essence
kosher salt (to taste)
fresh crack pepper (to taste)
1/2 cup heavy cream (or buttermilk)
1/8 tsp cayenne
8 Slices Dill rye bread
2 small green onions (chopped)
1 1/2 tsp fresh baby dill (chopped)
1 1/2 tbsp lemonaise
1 1/2 tbsp whole grain Dijon mustard
3 tbsp cilantro (chopped)
1 cup baby spinach leaves
Mix all ingredients in a medium bowl and sit to side until ready to use.
Whisk together all ingredients in a medium bowl and sit to side until ready to use.
Cut Abalone into 1/8 inch steaks, place steaks into heavy duty gallon ziploc bags, lay ziploc bags onto a heavy duty cutting board and meat hammer evenly until Abalone starts to break into bits (but still holds together.) Move tenderized Abalone to a new gallon zip lock bag and poor egg wash over Abalone. Seal ziploc, massage wash into Abalone and sit in refrigerator chilling for at least 30 minutes.
Once Abalone has chilled heat butter 2-3 tbsp at a time in a small skillet over medium high heat until bubbly. Dip soak Abalone into flour mixture and roll until coated well. Add steaks to bubbling butter, cook for 1 minute per side (each steak is a little different but be careful not to over cook or the steak will be chewy) and move to a paper towel covered plate to drain. Add butter when needed and repeat until all steaks are cooked.
Either toast or do not toast bread depending on your preference. Spread lemonaise onto 4 slices of bread, on the other 4 slices of bread spread mustard. Sprinkle green onions, dill and cilantro evenly onto the 4 slices of bread you spread lemonaise onto. Now cover each of those slices of bread with spinach leaves. Cover spinach on each sandwich with abalone steaks and top with slices of bread you spread mustard onto. Serve while abalone is still hot and enjoy!