| 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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