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
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.
Teresa
This was perfect.
Liz Nelson
This sounds really good. I most definitely would substitute chicken for veal.