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Crab Stuffed Abalone


White Sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup warm milk
  • Salt and pepper


  • 1 tablespoon butter
  • 2 Shallots
  • 16 ounces Crab Meat
  • 1 teaspoon red pepper (or more if you like spicy)
  • ½ teaspoon dry mustard
  • ½ teaspoon Worcestershire sauce
  • ½ lemon, juiced
  • 4 abalone steaks
  • 2 eggs, beaten
  • 1 cup flour


  • 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. 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 then 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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