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
We can read the history of written recipes far back into ancient history, in truth as far back into history as ancient Egypt, and maybe even further. Interesting though that is, in the main part, these ancient records were just very simple pictorial recipes for preparing meals.
Progressing into Roman times around 25BC a roman called Apicius created a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into starters, main course and afters, a very modern way of dining. Additionally, he recounts how the ancient Romans made use of many different spices and herbs, including a few you will know such as basil, mint and dill. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from the holy lands, including spices such as coriander, parsley, and basil. These new foods and tastes was responsible for an increase in cookery books, the majority of which are kept safe in academic collections. By the advent of the twentieth century, cookery books are increasing in popularity mostly as a result of better eduction, increased leisure time and having more disposable income. |
We hope you enjoy this Abalone Stuffed With Crabmeat recipe.
