Abalone stuffed with crabmeat

 
                       ABALONE STUFFED WITH CRABMEAT
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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.
  
 
 
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