Abalone Stuffed With Crabmeat

Recipe Ingredients

		White Sauce
2 tablespoons	30ml	Butter or margarine
2 tablespoons	30ml	Flour
		Salt - pepper
1 cup	237ml	Warm milk
		Abalone
		Butter or margarine
2		Shallots - minced
1 cup	62g / 2.2oz	Cooked crabmeat
		Salt - white pepper
1/2 teaspoon	2.5ml	Dry mustard
1/2 teaspoon	2.5ml	Worcestershire sauce
1/2		Lemon - (juice only)
4		Abalone steaks (large)
2		Eggs - beaten
		Flour
1/8 teaspoon	0.6ml	Red pepper

Recipe Instructions

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.

Source:
KOREAN COOKING -- FISH, CLAM AND OYSTER DISHES

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