Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------WHITE SAUCE-----------------------------
2 tb Butter or margarine Salt, pepper
2 tb Flour 1 c Warm milk

--------------------------ABALONE-------------------------------
Butter or margarine 1/2 ts Worcestershire sauce
2 Shallots; minced 1/2 Lemon (juice only)
1 c Cooked crabmeat 4 Large abalone steaks
Salt, white pepper 2 Eggs; beaten
1 ds Red pepper Flour
1/2 ts Dry mustard

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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