Seafood Holiday Pot Pie

You’ve heard of chicken pot pie even turkey pot pie made out of Thanksgiving leftovers but have you ever made seafood pot pie? It works perfectly well with a crispy pie crust and a flaky puff pastry! The easiest way to make this dish would be to use leftover clam chowder and add your favorite seafood items like shrimp, squid, and wild abalone of course! But we made the pot pie filling from scratch to infuse the flavors of our abalone brine and it worked out perfectly! You can use mini pie crusts for a personal pot pie or a regular size to share with the whole family for a Christmas appetizer.


1 can Calmex Wild Abalone (save the brine)

1 pie crust

1 puff pastry sheet

½-1 can of cream of potato

2 tablespoons of butter

4 teaspoons of flour

Frozen or fresh vegetables of your choice

Fresh, raw seafood of your choice
– Shrimp

– Squid

– Scallop

– Lobster

– Crab


Preheat oven to 350 first thing.

Prep and cut your veggies into bite size pieces. For a shortcut, feel free to use frozen veggies.

Open a can of Calmex wild abalone and save the brine on the side. Slice abalone into thin slices.

Wash, prep, peel, cut your other seafood items into bite size pieces as well.

Once the oven is preheated you can heat your puff pastry and pie crust at the same time.

Heat a pot over the stove with butter until melted. Add your veggies first and sautee until cooked thoroughly.

Slowly sprinkle flour into your buttered veggies to create a thick roux. Add more butter to sautee your seafood items. Everything but the abalone first since our wild abalone is already cooked through. 

The most important part is to slowly add the abalone can brine into the roux paste to make a creamy texture. The brine helps add more of a seafood flavor into your pie filling!

Then you can add your sliced piece of abalone at the end so it does not over cook.

Take out your partially baked pie crust careful not to burn yourself. Pour your seafood pie filling into the crust as much or as little as you would like and put back into the oven for another 8-10 minutes. (*be sure to check on your puff pastry to ensure it is not burnt)

At the end you may place your puff pastry sheet directly on top of your open faced pot pie and serve to your guests this holiday season! Puff pastry adds a nice floating crispy piece on top to ensure it does not get too soggy.

If the instructions are a bit too complicated feel free to check our TikTok account for a more easy to understand process @calmexbrand

Wild Abalone Gravy

Here in the States, Thanksgiving is an exciting family feast where food brings together family and friends all around the dinner table! Although turkey is usually the dinner main course, we believe the sides are the supporting role in making the feast interesting and delicious!

If you happen to serve our delicious wild abalone as an appetizer, be sure to keep the abalone brine from the can! This makes a savory base for your gravy without the juicy flavors going to waste. Once your make your abalone gravy be sure to pour that over all your sides. It goes especially well with mashed potatoes, stuffing, and even crab cakes!


1 Can Calmex Wild Abalone (brine)

1 Tablespoon Flour

1 Stick of Butter

Salt + Pepper to taste

1 Tablespoon Heavy Cream


Heat a small simmer pan with butter until melted

Add some salt and pepper to taste

Sprinkle 1 tablespoon of flour and mix until thick

Add your Calmex Wild Abalone brine slowly and just a few tablespoons at a time while still mixing constantly

Be sure to add your tablespoon of heavy cream for a creamier texture and keep mixing!

The key is to constantly stir so the gravy does not clump up and get chunky.

Serve in sauce dish for your guests and watch it be used for every side dish!

Enjoy and Happy Thanksgiving from CALMEX!

Abalone Rice

Looking for a quick, easy family meal to make on a cold Autumn night? Utilizing your rice cooker, you can make more than just plain white rice for the family. In Japan, takikomi gohan is seasoned rice that can be done all in the rice cooker itself! Add your flavorings and any other items in your rice cooker cooks the ingredients for you. It is full of flavor and many dishes can be recreated with this method. Feel free to get creative with it and impress your guests!


1 Can Calmex Wild Abalone

3-5 Cups of rice (adjust quantity based on how many people)

1-2 Tablespoons of dashi powder (fish base)

1 Package of premade hijiki 

1 Head of mushrooms

1 Cup cooked edamame


Add your desired amount of rice into your bowl and be sure to wash the grains at least 3 times and strain.

Sprinkle 1-2 tablespoons of dashi powder into the rice cooker.

Slice your Calmex Wild Abalone into bite-size slices and cut mushrooms into a decent size and add as well.

Sprinkle your premade package of hijiki seaweed.

Be sure to mix all contents around so the dashi seasoning disperses.

Cook for desired time (40-an hour).

Once done mix again before adding your cooked edamame into the cooker as well.

Serve with your choice of soup or salad for a protein-packed comfort meal and enjoy!

Be sure to add your own spices and ingredients to make this a special meal.

Abalone Cream Stew

As soon as the weather gets even just slightly cold we all tend to turn to our favorite warming comfort food. No more cold, refreshing dishes but instead a dish that will warm our hearts and our stomachs is preferred. This week our dish is a filling wild abalone cream stew that is easy and a perfect dish to share with others. Much like curry, you only need the pre-made roux that can be found at any Asian grocery store to make this deliciously savory cream mixture. We even used a bread bowl to make it a more exciting presentation. Feel free to add any seasonal squashes or pumpkins to make this an Autumn favorite!


1 Can Calmex Wild Abalone

1-2 Potatoes

2-4 Carrots

1 Whole onion

1 Package of cream stew roux

1 Whole sourdough bread with the middle scooped out

1 Tbsp of butter

Pinch of cracked black pepper


Prep and chop up all of your vegetables in bite-sized pieces.

Heat a large pot over medium heat with butter. Add your carrots and potatoes first with salt and pepper to taste. Cover the pot with a lid for approximately 5 minutes stirring occasionally.

In the meantime, slice up your wild abalone into slices and set aside.

Carefully hollow out your sourdough bread bowl. You can save the inside for another recipe perhaps to make croutons. Toast the bowl for a more crunchy texture.

Once carrots and potatoes are soft, throw in your onions and saute for another 3-5 minutes.

Once onions are translucent, pour in the pot with enough water to cover all the ingredients inside.

Leave stove on medium-high heat until water boils. Then, add cream roux into the pot and stir until thickened. Add more roux as needed to get the thick consistency. 

Turn off the stove and let your cream stew cool down before adding the slices of wild abalone. Stir for another few minutes and then gently add into the bread bowl.

Take a scoop full and gently pour into the hollowed bread bowl and serve to your guests! Be sure to rip off some of the bread to dip it into the wild abalone cream stew and enjoy your warm hearty meal to share with everyone!

Spooky Spaghetti Squash Abalone Pastas

In the States, Halloween is the fun part of the year where all spooky things are celebrated! Everything from movies to family-fun attractions (and even food) are transformed into scary, good fun. As the leaves start the change, Fall recipes make a seasonal appearance with all types of squash, nuts, and stone fruit. We wanted to make this month’s Fall recipe with a healthy spaghetti substitute if you are looking for a keto-packed diet full of protein.

We wanted to make 2 variations of the recipe so we made 2 different sauces to pair with our wild abalone and this savory squash. Don’t forget it can also be transformed into a spooky dinner recipe too! Cut your abalone into thin, round slices shaped like ghosts with seaweed for eyes and mouth. Or cut abalone into long finger-length pieces to make them look like severed fingers in tomato sauce. However you make it, it will be sure to impress your guests at the haunted dinner table.


1 Can Calmex Wild Abalone

1 Whole spaghetti squash

1 Can tomato sauce

1 Package of green basil pesto

1-2 Tablespoons of olive oil

2-3 Garlic cloves

1 Package of parmesan cheese

Juice of lemon

Salt + Pepper

Dried Parsley


Carefully cut your spaghetti squash in half, lengthwise. Be sure to poke holes with a fork for even baking throughout.

Generously oil the squash with olive oil and season with salt and pepper and lay them facing upright.

Leave in the preheated oven at 375 for 40 minutes and flip the squash downside halfway through the baking time.

Meanwhile, slice up your Calmex Wild Abalone into your desired shapes. They can be spooky shapes like ghosts, tombstones, fingers etc. (Pro Tip: use a small piece of seaweed to make faces or write words)

In a headed pan sautee garlic cloves with butter or olive oil in a pan. Add your tomato sauce to simmer.

Optional: You can heat up your pesto sauce if you want!

Once your spaghetti squash is completely baked you should be able to scrape the inside with a fork to create a strand-like spaghetti texture. 

Add your sauces into the 2 divided halves of your spaghetti squash. One can be pesto, the other tomato sauce. Mix the contents together until well combined. Feel free to sprinkle some parmesan cheese on both if you like!

Top your squash with your decorated slices of wild abalone. Add any other toppings you would like as well like lemon juice on the pesto or tabasco on the tomato sauce.

Have fun and be creative with your dish! Happy Halloween

Sautéed Abalone + Shiitake

The mid-Autumn festival calls for mooncakes and delicious food to share with the whole family! Calling it the Asian Thanksgiving is a stretch but it sure is a time to reunite with family, honor the moon and celebrate the harvest of the season. All kinds of food can be served during this festival. However, the most traditional foods are:

  • Duck
  • Hairy Crab
  • Pomelos
  • Pears
  • Pumpkin
  • Persimmon

Most of the produce that are served during this time are in season and they resemble the moon!

Although wild abalone is not typically served during this time, it will surely excite your guests. Serve it as an appetizer or side dish so there is enough to go around the dinner table. In honor of Mid-Autumn Festival we cooked up a healthy shiitake abalone appetizer dish that will impress your family members! Be sure to still serve duck or hairy crab as the main course.

Sautéed Abalone + Shiitake


  • 1 Can Calmex Wild Abalone
  • Shiitake Mushrooms sliced
  • 1 Enoki Mushroom package
  • 1 Ginger
  • 5-6 boiled chestnut toppings
  • Green onion toppings
  • 1 Tablespoon Sesame Oil
  • 2 Tablespoon Soy sauce
  • Hoisen Sauce (optional)


Heat your pan with 1 tablespoon of sesame oil.

Peel and slice ginger into small slices and sautee in pan until fragrant.

Cut stems off the shiitake mushroom and cut into thin slices. Add to pan and mix well.

Cut off the end piece of the enoki mushroom stalk and add to pan.

Pour 2 tablespoons of soy sauce into the mixture.

Leave your sliced Calmex abalone for last and briefly sautee with the rest of the contents.

Lastly, garnish the dish with chestnuts and green onion on top and enjoy with more fresh abalone on top!

Optional: Drizzle hoisin sauce to make the dish a little sweeter.

Wild Abalone Spring Roll

Ready to spring into action with our protein-packed, wild abalone spring roll? This versatile rice paper allows practically any recipe to turn into a handheld snack. No heat required, this is the Asian style of salad wraps is a crowd favorite during hot summer months! Although this rice paper may be intimidating to use for cooking, we can show you an easy way to handle it with care. With fresh ingredients and healthy protein, this will be your favorite quick appetizer!


1 Can Calmex Wild Abalone

1 Pack of Spring Roll Paper

Seaweed Salad

1 Avocado

1 Cucumber

1 Carrot

Kewpie Mayo

Peanut Sauce


Open up a fresh can of Calmex and slice the whole abalone into thin slices.

Prep your cucumber and carrots into desired slices as well, thin or cubed your choice!

When moistening your spring roll paper, fill a mug of cold water and gently fold your rice paper into the cup and make sure to moisten all around. In our TikTok video, you can see we filled a measuring cup to get the sheet wet.

(quicker tip: run your spring roll paper under the faucet until the entire sheet has been wet)

Do not soak your spring roll paper until it gets soggy because it will be harder to roll when all the contents are inside.

Lay your moistened spring roll sheet on a flat surface and add Calmex Wild Abalone in the middle first. We put our contents in vertically so it can be easy to fold later. Add as many as you would like but leave some room at the edges so it will be easier to fold.

Add your seaweed salad, avocado, cucumber, carrots, and any other toppings you would like. Fresh romaine or arugula would be a great addition as well!

Drizzle some kewpie mayo on top for a creamy texture.

Fold the top edges inward into the ingredients then roll the right side of the paper over and keep rolling until everything is enclosed in the rice paper.

If you need more help making this recipe, please watch our TikTok to see how we rolled our spring rolls!

Dip in your favorite peanut or spice sauce and enjoy your handheld snack!

Wild Abalone Bagel

Everyone loves bagels!

Bagels can be sweet, savory, chewy, crunchy and everything in between. When topped with some delicious cream cheese, they can even have a nice, creamy texture in every bite. Throughout the States, bagels have become a breakfast favorite because they can be dressed up to be savory, sweet, or even spicy! If you are not a fan of bagels for breakfast, you can make them into sandwiches for a satisfying lunch on the go! Who says bagels can only be enjoyed during breakfast?

Here in the States (where Calmex is headquartered), we are lucky enough to live nearby many local bagel shops in Southern California. Many of them are small, family-owned businesses that have perfected their bagel technique and have been around for many years due to their popularity and high-quality! We love supporting local businesses and try to buy as much as we can from local, family-owned shops. We sourced our bagels for this week’s recipe from Shirley’s Bagels. Shirley’s is local to Orange County and has 3 locations in California at the moment. Shirley’s is so popular that they have supplied bagels to the local Ritz-Carlton, Hilton, and other luxury establishments! They even have supplied to local universities and country clubs! They hand-bake their bagels fresh every morning and offer a variety of toppings and cream cheeses to customize your order!

We are sure local bakeries in Asia offer bagels at specialty locations, you just have to find it! If you have tried your best to look for bagels in your area but cannot find them, that’s ok! Try our abalone recipe with freshly baked sourdough bread or on a thinly sliced french baguette to make up for it.


1 Can Calmex Wild Abalone (use Pre-Sliced for added convenience)

1-3 Bagels sliced in half (1 half per person)

1 Cream cheese 

1 Tomato sliced

1 Avocado sliced

1 teaspoon of lemon pepper

1 Handful of microgreens or sprouts

1 Tablespoon of capers (optional)


Slice your fresh bagels in half and toast them slightly. Once toasted to your favorite level of toast-iness, set aside to cool. Tip: Don’t spread your cream cheese when your bagel is hot or else it may get too melted!

While you wait for you bagels to toast, thinly slice your Calmex Wild Abalone into bite-size pieces. Enough for about 4-5 slices per bagel.

(If your Calmex Wild Abalone is pre-sliced, there is no need to slice them!)

Thinly slice your tomato and avocado into desired thinness. 

Once your bagel is cooled down spread a generous amount of cream cheese. 

Add your tomato slice first, then layer a few avocado slices on top. Add your wild abalone topping on top of the avocado. 

Sprinkle your lemon pepper seasoning, squeeze lemon juice, and your microgreens/sprouts on top to impress your guests!

Be creative with your bagel art and feel free to tag us in any homemade abalone recipes!

Wild Abalone Caesar Salad

The classic caesar salad is a perfect cold dish for summer. With crisp romaine lettuce hearts, crunchy croutons, and a delicious dressing, there is so much to love about caesar salads!

Caesar salad is often served with grilled chicken, shrimp, or even salmon! We thought, “why not try the classic salad with abalone”? The creamy homemade caesar salad dressing will go perfectly with the protein-packed abalone for any seafood lover. Top off the salad with croutons and grated parmesan cheese and your guests will be impressed!


1 Can Calmex Wild Abalone

Chopped romaine lettuce or any salad greens

1 Parmesan cheese block (grated or shredded)

1 Cup of croutons

Dressing Ingredients:

1 Can anchovy in oil

1 Garlic clove

2 Egg yolks

2 Tablespoons lemon juice

¾ Teaspoon dijon mustard

1 Teaspoon fish sauce

3 Tablespoons olive oil

2 Tablespoons grated parmesan cheese

Black Pepper


Let’s make the dressing first! Finely chop the anchovies (about 4-5) along with the garlic and a pinch of salt until a paste is formed.

Whisk in 2 egg yolks, 2 tablespoons of lemon juice, 1 teaspoon of fish sauce, and ¾ mustard.

Slowly whisk in the olive oil little by little until dressing is thick and glossy.

Sprinkle 2 tablespoons of the grated parmesan cheese and season with salt and black pepper and taste. Add more ingredients to get your desired taste of ceasar salad dressing.

Chop up your romaine lettuce hearts roughly and add to large mixing bowl.

Slice your Calmex Wild Abalone into desired slices or chunks and add to mixing bowl along with freshly peeled parmesan cheese and croutons and toss the salad.

Pour your homemade caesar salad dressing and serve to your guests as a fresh, cold appetizer, and voila you are done!

Ice Cream With Wild Abalone

The humid, hot summer months are here and that means limited-edition ice cream flavors at your local 7/11 or grocery stores! In Asia, we embrace cold treats like ice cream, shaved ice, boba, cold noodles, etc because they are easy to eat and feels refreshing going down your throat. We try to stay away from hot foods during this time and even go to lengths to avoid cooking near a hot stove.

In Asia, there are many collaborations with known ice cream brands like Haagen Daz, Nestle, and Lotte to create unique and sometimes very strange ice cream flavors to create buzz and encourage people to post and share about it. 

Just to name a few; soy sauce, tomato-dashi, eel sauce, shark fin, and even seaweed have made it into ice cream flavors in the past and found that people are eager to at least try the flavor once. 

Even if the flavors show they do not do well for profit, they are sometimes a limited-time campaign and is yet another way to create talk about the brand that decided to try something new!

Although we cannot survive these hot summer months on just ice cream studies show, “there is even research to suggest that eating ice cream can make a person more active and reduce mental irritation”

Therefore we had an idea for ice cream that one of our followers jokingly suggested, (@shisespicelab on IG) abalone ice cream…and we thought, “Why not?” Ice cream is naturally made up of cream and a lot of sugar but if we added some protein, the juice of our canned abalone it would be a much healthier treat if you made ice cream at home with abalone!

We bought our ice cream, but if you choose to make some at home, the recipe is below!


1 Can Calmex Wild Abalone

2 Cups Heavy Cream

½ Cup Calmex Wild Abalone Juice

1 Tablespoon of Sugar

½ Tablespoon of Salt

5 Egg Yolks

(Toppings Optional)

Thinly sliced or diced wild abalone

Soysauce sugar glaze

Salmon Egg Roe

Seaweed Flakes

Mini Cone


Whisk the cream, abalone juice, milk, sugar, and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat.

Beat egg yolks in a separate bowl and slowly whisk 1 cup of the cream mixture above into the egg yolk bowl. 

Pour the combined mixture back into the saucepan stirring constantly until the mixture thickens about 4 minutes.

Take the saucepan off the heat and transfer mixture into a regular bowl stirring more until mixture reaches room temperature. Put plastic wrap directly onto cooled custard mixture before leaving in the freezer for 3-5 hours.


Katsu Sauce (to glaze over ice cream)

Chop or dice wild abalone bits to sprinkle on top of your ice cream

Salmon roe and seaweed flakes as toppings

And any other creative toppings you can think of!

Serve in a cocktail glass for your guests outside as a nice cold, sensational appetizer this summer!