ABALONE STUFFED WITH CRABMEAT

      Title: ABALONE STUFFED WITH CRABMEAT
  Categories: Seafood
       Yield: 4 Servings
  
 MMMMM------------------------WHITE SAUCE-----------------------------
       2 tb Butter or margarine
       2 tb Flour
            Salt, pepper
       1 c  Warm milk
 
 MMMMM--------------------------ABALONE-------------------------------
            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
  
   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.
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