Abalone stuffed with crabmeat

-----WHITE SAUCE-----
   2       tb           butter or margarine
   2       tb           flour
                        Salt, pepper
   1       c            Warm milk
                        -----ABALONE-----
                        butter or margarine
   2                    Shallots -- minced
   1       c            Cooked crabmeat
                        Salt, white pepper
   1       d            Red pepper
     1/2   ts           Dry mustard
     1/2   ts           worcestershire sauce
     1/2                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 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.