7 lb. abalone steaks
Egg
Cracker crumbs
Salt & pepper
1 cube butter

Bread 7 pounds of abalone steaks with egg and cracker crumbs; add salt and pepper. Cut into bite sized pieces. Heat 1 cube butter in frying pan; fry pieces until golden brown (about 1 minute on each side). When all pieces are fried, add 1/2 cup cream and 7 teaspoons lemon juice. Cook until cream is all heated (about 30 seconds). Place in chafing dish and provide fondue forks or toothpicks.

NOTE: Abalone was abundant when I was a kid growing up on the Northern California coast. Now, my children have never tasted abalone just fished from these cold waters. Calaman is a substitute - though it misses the flavor, it does have that same characteristic texture. Take calaman steak and tenderize with a mallet as you would abalone. The mallet can be wood or metal but it should have "prongs".