Abalone Stuffed with Crabmeat
Submitted by cat
Elegant abalone steaks pounded thin, dipped in egg and flour, pan-fried in butter, then rolled around creamy crabmeat stuffing with shallots, lemon, mustard, and white sauce.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minPound abalone steaks until paper-thin (or buy them already pounded), then make a quick white sauce and crabmeat stuffing flavored with shallots, lemon juice, mustard, and Worcestershire.
Dip the abalone in seasoned egg, coat with flour, and sear fast in hot butter until barely cooked (overcooking turns them to rubber).
Spoon crabmeat onto each steak, roll seam-side down, and serve with extra sauce if you’re feeling fancy.
Serves four with restaurant-level elegance at home.
Pro Tips
- Pound abalone very thin between waxed paper to tenderize the naturally tough meat
- Cook abalone quickly over medium-high heat; overcooking makes it rubbery and inedible
- Roll stuffed abalone seam-side down on platter so filling stays tucked inside
Ingredients
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 ½ 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.
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