Abalone en Paillote
Abalone in Jade Sauce
Abalone in Lemon Sauce
Abalone in Lemon Shells
Abalone in Oyster Sauce
Abalone Chowder
Abalone Cioppino
Abalone Stew
Beachfront Abalone
Breaded Abalone Delight
Grilled Abalone
Island Style Abalone
Microwave Abalone
Poached Abalone w/ Lemon Grass & Ginger
Sautéed Abalone Cutlets
Sautéed Abalone Medallions
Sweet Abalone Hors d'oeuvres

• 3 large abalone cleaned muscles
• 2 large lemons or
  6 limes
• 1 small hot chili pepper
• 1 clove garlic

1. Slice abalone very thinly across the muscle
2. Layer abalone slices, finely chopped garlic and chili in bowl
3. Squeeze lemon/lime juice over
4. Refrigerate for at least 1 hour.

Serve on lettuce leaves as an entree, sprinkled with freshly ground pepper. Great with chilled white wine & crusty bread.

Thanks to Australian Peter Mckinnon