1)  Take the abalone to the back porch (bring large mallet), crowbar them
 out of their shell, and pound the hell out of them.
 
 2)  Get electric frypan good and hot while dredging beaten and subdued
 abalone in milk, egg and flour.
 
 3)  Flash fry.  I mean they cook *fast*!  You don't want an overdone, rubber
 abalone.
 
 4)  Eat, and remember for a lifetime.
 
 My uncles also brought sea urchins up from the bottom for unusual
 souveniers. I believe they let the cats have the innards -- these days
 they'd be doing business with the best sushi bars.
 
 Oh, I almost forgot.
 
 5)  Pass around a gallon jug of the finest wine.

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