Parents gave this to me a few mos ago:
I’ve never prepped abalone in my life. What do people recommend?
Regift.
One thing I remember is having these abalone dinners . Harvested from Pigeon point or a secret spot that my father new the farmer to cross his property. Of course with a gift . Black abalone pounded thin . Egg and milk wash dipped in soda crackers. Sauted in butter 30 seconds a side . California abalone fishing suspended indefinitely. Those tiny farmed ones .I’m sorry .
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- Open can
- Drain (retain liquid and treat as clam broth for misc. cooking applications)
- Slice thinly
- Enjoy
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What are you apologizing for? Seems like a great memory. Okay abalone fishing gone. In these days it would be panko rather than soda crackers. Again a great memory!
This is the way my dad would “prep” it when I was growing up. 
Guess his way is fine.
Add thin slices of it to oden for a Buddha power-up.
But if you want to regift, though, PM me.
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It’s actually the de rigueur flex move for premium canned Aussie abalone. None of that cooking (or sharing) nonsense. Like digging straight into a tin of caviar with an MOP spoon.
#fatherknowsbest
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That is so noble of you to offer!
I have access to a bunch of that stuff and have still never tried it. Thanks for some inspo.