-
1
Heat 2 Tbsp.
-
2
butter in skillet and stir in flour.
-
3
Season to taste with salt and pepper.
-
4
Cook, stirring, over medium heat about 1 minute but don't allow flour to brown.
-
5
Add in lowfat milk and cook and stir 1 or possibly 2 min till mix comes to boil and thickens.
-
6
Set aside.
-
7
For abalone, heat 1 Tbsp.
-
8
butter in small saucepan, add in shallots and cook till tender but not browned.
-
9
Add in crabmeat and heat thoroughly.
-
10
Add in sufficient white sauce to bind, about 1/2 c..
-
11
Season to taste with salt and white pepper and add in red pepper, mustard, Worcestershire and lemon juice.
-
12
Carefully lb.
-
13
abalone steaks between 2 sheets of waxed paper till very thin (unless purchased already pounded).
-
14
Dip abalone in Large eggs seasoned to taste with salt and white pepper.
-
15
Coat with flour and set aside.
-
16
Heat 2 Tbsp.
-
17
butter in heavy skillet.
-
18
Add in abalone and brown quickly on one side.
-
19
Turn and brown other side.
-
20
Don't overcook as abalone will toughen.
-
21
Place abalone steaks on platter and spoon crabmeat stuffing on each.
-
22
Roll and arrange on serving platter, seam down.
-
23
If you like, serve with any remaining sauce.
