Stuffed Veal Roulade with Crabmeat

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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 6 servings
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6 (3-ounce) veal (pounded thin)

For crabmeat filling:

6 ounces ground veal

6 ounces ground pork

2 ounces heavy cream

1 egg

1 tablespoon fresh tarragon, chopped

1 tablespoon fresh parsley, chopped

8 ounces backfin crabmeat, picked well

Salt and pepper to season


  1. 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 to a baking pan and finish in a 375-degree oven for approximately 15 to 18 minutes until cooked through.
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