| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats, Eggs | Seafood | 4 | Servings | |
INGREDIENTS
| 2 | tb | Butter or margarine |
| 2 | tb | Flour |
| Salt, pepper | ||
| 1 | c | Warm milk |
| Butter or margarine | ||
| 2 | Shallots; minced | |
| 1 | c | Cooked crabmeat |
| Salt, white pepper | ||
| 1 | ds | 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 |
INSTRUCTIONS
WHITE SAUCE ABALONE 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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