Here's an ab recipe I learned while commercial diving for sea urchins on the
north coast of California, out of Fort Bragg and Bodega.
1. Pop abs out of shell.
2. Clean guts off, but don't trim off the black parts, nor the foot.
3. Boil abs in a big pot of water, with half a cup of Sake & soy sauce to taste, for 6-7 hours.
4. Slice very thin & serve with wasabe & tamari.
The benefits are that there's no pounding or trimming, the meat is deliciously flavored & tender, and there's NO waste. The only drawback is the seven hour wait.
I'd be curious to know what you think after you try it!