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1
Melt 2 tablespoons butter in skillet and stir in flour.
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2
Season to taste with salt and pepper.
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3
Cook, stirring, over medium heat about 1 minute but do not allow flour to brown.
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4
Add milk and cook and stir 1 or 2 minutes until mixture comes to boil and thickens.
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5
Set aside.
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6
For abalone, melt 1 tablespoon butter in small saucepan, add shallots and cook until tender but not browned.
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7
Add crabmeat and heat thoroughly.
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8
Add enough white sauce to bind, about 1/2 cup.
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9
Season to taste with salt and white pepper and add red pepper, mustard, Worcestershire and lemon juice.
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10
Carefully pound abalone steaks between 2 sheets of waxed paper until very thin (unless purchased already pounded).
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11
Dip abalone in eggs seasoned to taste with salt and white pepper.
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12
Coat with flour and set aside.
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13
Melt 2 tablespoons butter in heavy skillet.
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14
Add abalone and brown quickly on one side.
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15
Turn and brown other side.
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16
Do not overcook as abalone will toughen.
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17
Place abalone steaks on platter and spoon crabmeat stuffing on each.
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18
Roll and arrange on serving platter, seam down.
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19
If desired, serve with any remaining sauce.
