WHITE SAUCE
2 tbsp butter or margarine
2 tbsp flour
1 salt, pepper
1 cup warm milk
ABALONE
1 butter or margarine
2 shallots, minced
1 cup cooked crabmeat
1 salt, white pepper
1 dash red pepper
1/2 tsp dry mustard
1/2 tsp worcestershire sauce
1/2 lemon (juice only)
4 large abalone steaks
2 eggs, beaten
1 flour
Directions
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.
Servings: 4 servings
Abalone Stuffed With Crabmeat Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Meat; Seafood
The History of Recipes
Written cooking instructions as a concept can be found back into antiquity, in fact as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these ancient records were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe found, according to food historians is a collection of tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Later on, in The time of the romans 25BC a roman called Apicius wrote some documents showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, main meal and desserts, something we still use today. This early Roman chef describes how the chefs of Roman times used a wide range of herbs and spices, including a few you will know like thyme, fennel and asafoetida. Continuing our culinary historical journey, we find two books which were published in the 1300s - a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these are unconnected to the indian curry that is familiar to us all today, but rather recipes for the types of food on the menus of the rich. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from the East, including spices such as coriander, parsley, and basil. These new spices and herbs prompted an eruption in books on cookery, many of which are now in private collections. When we get to the 20th century, cook books are starting to become popular mostly as a result of increased literacy, more spare time and having more money to spend. |
We hope you enjoy this Abalone Stuffed With Crabmeat recipe.
