Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.06 Kcal (1411 kJ) | ||
| Calories from fat | 245.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.26g | 42% | |
|---|---|---|---|
| Cholesterol | 135.96mg | 45% | |
| Sodium | 176.87mg | 7% | |
| Potassium | 302.79mg | 6% | |
| Total Carbs | 0.54g | 0% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 20.96g | 42% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 1.2mg | 6% | |
| Calcium | 52.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 239.78 Kcal (1004 kJ) | ||
| Calories from fat | 174.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.39g | 42% | |
|---|---|---|---|
| Cholesterol | 96.72mg | 45% | |
| Sodium | 125.83mg | 7% | |
| Potassium | 215.4mg | 6% | |
| Total Carbs | 0.39g | 0% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 14.91g | 42% | |
| Vitamin C | 0.8mg | 2% | |
| Iron | 0.8mg | 6% | |
| Calcium | 37.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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