Roberta Chong Kee of Hawaii Kai inspired me with this delicious appetizer that she takes to potlucks. It reminded me that my late father enjoyed eating canned abalone-like gastropods from the sea.
Abalone is delicious, but when you don’t have the budget for it, substitute less expensive canned top shell, a large abalone-like mollusk. Top shell’s chewy texture and salty flavor mimic the appeal of abalone.
Chong Kee slices the top shell and serves it on a bed of sliced cabbage. You could substitute lettuce, other cabbages, limu or even an ocean salad.
Lemon wedges provide a refreshing note to the canned delicacy and an attractive contrast in color. Also serve it with some kind of hot sauce. Tabasco, Sriracha, a vinegar-hot pepper combination, or wasabi or hot mustard with soy sauce are all ideas.
Because the large snail is canned, it is an easy solution should you have unexpected guests, guaranteed to be easily made and appreciated.
TOP SHELL APPETIZER
By Roberta Chong Kee
- 1 (16-ounce) can top shell, also called abalone-like shellfish (7.5 ounces when drained)
- 2 cups shredded cabbage
- 1 lemon
- 1 tablespoon dry hot mustard, like Coleman’s
- 2 tablespoons soy sauce
Drain mollusks and slice thinly.
Cover a platter with shredded cabbage; arrange top shell over cabbage.
Cut lemon into 8 wedges or slice very thin. Arrange on platter.
In small dish, mix mustard with 1 to 2 tablespoons water. Add soy sauce; serve on the side as a dip. Serve immediately or cover with plastic wrap and refrigerate until ready to serve. Serves 4 to 6 as an appetizer.
Approximate nutritional information (based on 4 servings): 90 calories, 1.5 g fat, no saturated fat, 45 mg cholesterol, 650 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g sugar, 11 g protein.
”Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via instagram at @brightlightcookery.
