INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 562
Calories From Fat: 91
Total Fat: 10.3g
Cholesterol: 98.7mg
Sodium: 148.3mg
Potassium: 891.6mg
Carbohydrates: 100.2g
Fiber: 8.6g
Sugar: 19.4g
Protein: 18.7g