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Ingredientes
- 2 Tbsp. Butter or possibly margarine
- 2 Tbsp. Flour
- Salt, pepper
- 1 c. Hot lowfat milk
- Butter or possibly margarine
- 2 x Shallots, chopped
- 1 c. Cooked crabmeat
- Salt, white pepper
- 1 dsh Red pepper
- 1/2 tsp Dry mustard
- 1/2 tsp Worcestershire sauce
- 1/2 x Lemon (juice only)
- 4 lrg abalone steaks
- 2 x Large eggs, beaten
- Flour
Direcciones
- Heat 2 Tbsp. butter in skillet and stir in flour. Season to taste with salt and pepper. Cook, stirring, over medium heat about 1 minute but don't allow flour to brown. Add in lowfat milk and cook and stir 1 or possibly 2 min till mix comes to boil and thickens. Set aside. For abalone, heat 1 Tbsp. butter in small saucepan, add in shallots and cook till tender but not browned. Add in crabmeat and heat thoroughly. Add in sufficient white sauce to bind, about 1/2 c.. Season to taste with salt and white pepper and add in red pepper, mustard, Worcestershire and lemon juice. Carefully lb. abalone steaks between 2 sheets of waxed paper till very thin (unless purchased already pounded). Dip abalone in Large eggs seasoned to taste with salt and white pepper. Coat with flour and set aside. Heat 2 Tbsp. butter in heavy skillet. Add in abalone and brown quickly on one side. Turn and brown other side. Don't 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 you like, serve with any remaining sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 2 servings | |
| Calories 341 | |
| Calories from Fat 182 | 53% |
| Total Fat 20.61g | 26% |
| Saturated Fat 11.06g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 311mg | 104% |
| Sodium 472mg | 20% |
| Potassium 538mg | 15% |
| Total Carbs 13.52g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 7.11g | 5% |
| Protein 25.25g | 40% |
