Ingredients:
White Sauce:
2 tablespoons Butter or margarine
2 tablespoons Flour
Salt, pepper
1 cup Warm milk
Abalone:
Butter or margarine
2 Shallots; minced
1 cup Cooked crabmeat
Salt, white pepper
1 dash Red pepper
1/2 teaspoon Dry mustard
1/2 teaspoon Worcestershire sauce
1/2 Lemon (juice only)
4 large abalone steaks
2 Eggs; beaten
Flour
Method:
Melt 2 tablespoons butter in skillet and
stir in flour. Season to taste with salt and pepper. Cook, stirring, over medium
heat about 1 minute but do not allow flour to brown. Add milk and cook and stir
1 or 2 minutes until mixture comes to boil and thickens. Set aside.
For abalone, melt 1 tablespoon butter in small saucepan, add shallots and cook
until tender but not browned. Add crabmeat and heat thoroughly. Add enough white
sauce to bind, about 1/2 cup. Season to taste with salt and white pepper and add
red pepper, mustard, Worcestershire and lemon juice.
Carefully pound abalone steaks between 2 sheets of waxed paper until very thin
(unless purchased already pounded). Dip abalone in eggs seasoned to taste with
salt and white pepper. Coat with flour and set aside. Melt 2 tablespoons butter
in heavy skillet. Add abalone and brown quickly on one side. Turn and brown
other side. Do not overcook as abalone will toughen.
Place abalone steaks on platter and spoon crabmeat stuffing on each. Roll and
arrange on serving platter, seam down. If desired, serve with any remaining
sauce.
This recipe is from How To Cook Fish - http://www.howtocookfish.info