Categories: Seafood 
      Yield: 4 servings 
  
--------------------------------WHITE SAUCE-------------------------------- 
      2 T  Butter or margarine 
      2 T  Flour 
           Salt, pepper 
      1 c  Warm milk 
 
----------------------------------ABALONE---------------------------------- 
           Butter or margarine 
      2    Shallots; minced 
      1 c  Cooked crabmeat 
           Salt, white pepper 
      1 ds Red pepper 
    1/2 t  Dry mustard 
    1/2 t  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.