Show: Chef Du Jour
Episode: Robert Wong
Save Recipe Print
30 min
10 min
20 min
6 servings


For crabmeat filling:


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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Veal Marsala

Recipe courtesy of Giada De Laurentiis

Veal Parmigiana

Recipe courtesy of Marie Ostrosky

Stuffed Shells

Recipe courtesy of Ree Drummond

Stuffed Cabbage

Recipe courtesy of Ina Garten

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Stuffed Peppers

Recipe courtesy of Robert Irvine

Stuffed Mushrooms

Recipe courtesy of Valerie Bertinelli

Stuffed Cabbage Rolls (Galumpkis)

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories