Recipe - Abalone Stuffed With Crabmeat

WHITE SAUCE
2 tablespoon Butter or margarine
2 tablespoon Flour
Salt, pepper
1 cup Warm milk

ABALONE
Butter or margarine
2 Shallots; minced
1 cup Cooked crabmeat
Salt, white pepper
1 ds Red pepper
One half teaspoon Dry mustard
One half teaspoon Worcestershire sauce
One half Lemon (juice only)
4 Large abalone steaks
2 Eggs; beaten
Flour

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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini