Anonymous 2-7-2005

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

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. 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. Serves 4.