Stuffed Veal Roulade with Crabmeat

• 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

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

veal, ground veal, ground pork, heavy cream, egg, fresh tarragon, fresh parsley, backfin crabmeat, salt

Taken from www.foodnetwork.com/recipes/stuffed-veal-roulade-with-crabmeat-recipe.html (may not work)