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5 from 1 vote

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.
Course Main Course
Cuisine American
Keyword Veal
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 313kcal
Author Stephanie Manley


  • 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


  • 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.


Calories: 313kcal | Carbohydrates: 0g | Protein: 34g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 169mg | Sodium: 439mg | Potassium: 532mg | Sugar: 0g | Vitamin A: 260IU | Vitamin C: 3.7mg | Calcium: 49mg | Iron: 1.6mg
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