The Greenbrier serves up a wonderful combination of crab and veal. If you do not want to use veal, you may want to consider using a chicken breast instead.
The Greenbrier Stuffed Veal Roulade with Crabmeat
The Greenbrier Stuffed Veal Roulade with Crabmeat
Enjoy the Greenbrier Stuffed Veal Roulade with Crabmeat it is veal and crab meat combine in a gravy for a wonderful flavor.
Print Pin Rate Add to CollectionPrep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 313kcal
Ingredients
- 18 ounces veal pieces (pounded thin) 3 portions
Crab meat filling
- 6 ounces ground veal
- 6 ounces ground pork
- 2 ounces heavy cream
- 1 egg
- 1 tablespoon chopped tarragon
- 1 tablespoon chopped parsley
- 8 ounces backfin crabmeat, picked well
- salt and pepper to taste
Instructions
- Chill all ingredients well. Combine ground veal and ground pork in a food processor and process until smooth (approximately 1 minute using a pulse). Add cream, egg, tarragon and parsley into veal and pork mixture, process until smooth and well combined.
- Transfer into a mixing bowl. Add picked crabmeat. Keep refrigerated until ready to use. To assemble Layout veal scaloppine. Place approximately 2 ounces of crab filling down on the center of veal from end to end. Carefully fold ends over and roll.
- Secure with butcher twine or a 6-inch skewer. Season with salt and pepper. Sear veal roulades until golden brown. Transfer onto a baking pan and finish in a 375-degree oven for approximately 15 to 18 minutes until cooked through.
Nutrition
Calories: 313kcal | Carbohydrates: 0g | Protein: 34g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 169mg | Sodium: 439mg | Potassium: 532mg | Sugar: 0g | Vitamin A: 5.2% | Vitamin C: 4.5% | Calcium: 4.9% | Iron: 8.8%
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Liz Nelson says
This sounds really good. I most definitely would substitute chicken for veal.