| 1 | Melt 2 tablespoons butter in skillet and stir in flour. |
| 2 | Season to taste with salt and pepper. |
| 3 | Cook, stirring, over medium heat about 1 minute but do not allow flour to brown. |
| 4 | Add milk and cook and stir 1 or 2 minutes until mixture comes to boil and thickens. |
| 5 | Set aside. |
| 6 | For abalone, melt 1 tablespoon butter in small saucepan, add shallots and cook until tender but not browned. |
| 7 | Add crabmeat and heat thoroughly. |
| 8 | Add enough white sauce to bind, about ?cup. |
| 9 | Season to taste with salt and white pepper and add red pepper, mustard, worcestershire and lemon juice. |
| 10 | Carefully pound abalone steaks between 2 sheets of waxed paper until very thin (unless purchased already pounded). |
| 11 | Dip abalone in eggs seasoned to taste with salt and white pepper. |
| 12 | Coat with flour and set aside. |
| 13 | Melt 2 tablespoons butter in heavy skillet. |
| 14 | Add abalone and brown quickly on one side. |
| 15 | Turn and brown other side. |
| 16 | Do not overcook as abalone will toughen. |
| 17 | Place abalone steaks on platter and spoon crabmeat stuffing on each. |
| 18 | Roll and arrange on serving platter, seam down. |
| 19 | If desired, serve with any remaining sauce. |
