How To make Abalone Stuffed with Crabmeat
WHITE SAUCE:
2 tb Butter or margarine
2 tb Flour
Salt, pepper 1 c Warm milk
ABALONE:
Butter or margarine 2 Shallots minced
1 c Cooked crabmeat
Salt, white pepper 1 d Red pepper
1/2 ts Dry mustard
1/2 ts Worcestershire sauce
1/2 Lemon (juice only)
4 Large abalone steaks
2 Eggs :
beaten
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 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.
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Braised Abalone, Fish Maw, Mushrooms & Broccoli | 红烧鲍鱼,鱼膘,冬菇,西兰花|CNY Dish| 贺年菜肴 [ENG Sub/CH Sub 中英字幕
Let's begin the lunar New Year with some special Chinese New Year dishes.
Braised abalone, Fish Maw, Mushrooms with broccoli
Ingredient:
1.) A can of braised abalone
2.) 1 Broccoli
3.) Fish maw 28g
4.) Dried Shitake Mushrooms 18 Pcs
5.) 1 carrot
6.) Ginger 20g
7.) Garlic – few clove
Sauce:
1.) ShaoXin Wine 1 tbsp
2.) Oyster sauce 1 tbsp
3.) Light Soy sauce 2 tbsp
4.) White paper
5.) Salt to taste
6.) Water 400ml
1. Heat oil in medium heat, sauté the ginger and garlic clove.
2. Remove the fried garlic clove set aside
3. Add in mushroom, stir fry well.
4. Pour in Shaoxin wine and then add in oyster sauce and water stew for 20 minutes over low heat.
5. Add in fried garlic, carrots, broccoli stem and fish maw and bring to boil.
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