Veal Roulade Stuffed with Crab Meat

Veal Roulade Stuffed with Crab Meat

Veal Roulade Stuffed with Crab Meat

September 14, 2018
: 6 servings

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Ingredients
  • 6 3-ounce veal (pounded thin)
  • For crabmeat filling:
  • 6 ounces ground veal
  • 6 ounces ground pork
  • 2 ounces heavy cream
  • 1 large egg
  • 1 tablespoon fresh tarragon, chopped
  • 1 tablespoon fresh parsley, chopped
  • 8 ounces backfin crabmeat, picked well
  • Kosher salt and black pepper to taste
Directions
  • Step 1 Preheat oven to 375 degrees F.
  • Step 2 Chill all ingredients well.
  • Step 3 Combine ground veal and ground pork in a food processor and process until smooth (approximately 1 minute using at pulse).
  • Step 4 Add cream, egg, tarragon and parsley into veal and pork mixture, process until smooth and well combined.
  • Step 5 Transfer into a mixing bowl.
  • Step 6 Add picked crabmeat.
  • Step 7 Keep refrigerated until ready to use.
  • Step 8 To assemble: Layout veal scaloppini.
  • Step 9 Place approximately 2 ounces of crab filling down on the center of veal from end to end.
  • Step 10 Carefully fold ends over and roll.
  • Step 11 Secure with butcher twine or a 6-inch skewer.
  • Step 12 Season with salt and pepper.
  • Step 13 Sear veal roulades until golden brown.
  • Step 14 Transfer onto a baking pan and finish in a 375 degree F. oven for approximately 15 to 18 minutes until cooked through.

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