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
It is possible to track the history of `recipes` way back into the far past, certainly as far into history as the Egypt of the Pharoahs, and possibly even further. However, in the main part, these early cookbooks were just very simple hieroglyphic instructions for preparing meals.
Later on, in The time of the romans around 25BC a roman called Apicius assembled a collection of scripts describing recipes cooked by the Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Aspicius also describes how the Romans used a wide range of herbs, including some familiar names such as basil, rue and dill. Later, in the fifteenth century, knights returning from the crusades brought back many foods and spices from the holy lands, including spices such as parsley and basil. These new herbs and spices prompted a surge in recipe books, some of which are kept safe in academic collections. By the time we get to the 1900s, cooking books are in high demand, as a result of better eduction, increased leisure time and having more money to spend. |
We hope you enjoy this Abalone Stuffed With Crabmeat recipe.
