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WHITE SAUCE
2 Tablespoon Butter or Margarine
2 Tablespoon Flour
Salt, Pepper
1 cup Warm Milk
ABALONE
Butter or Margarine
2 Shallots, minced
1 cup Cooked Crab-meat
Salt, White Pepper
1 dash Red Pepper
1/2 teaspoon Dry Mustard
1/2 teaspoon Worcestershire Sauce
1/2 Lemon (Juice only)
4 Large Abalone Steaks
2 Eggs, beaten
Flour
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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 crab-meat 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 crab-meat stuffing on each. Roll and arrange on serving platter, seam down. If desired, serve with any remaining sauce.
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