Ingredients

• 6 (3-ounce) veal (pounded thin)
• 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

Instructions

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