5 from 1 vote
Veal and Crab Florentine, perfectly cooked veal topped with spinach, flaked crab, and sliced tomatoes in a seasoned broth made at home!
Veal and Crab Florentine
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Fine dining restaurant quality Veal and Crab Florentine makes a great elegant dinner you can make easily at home!
Course: Entree
Cuisine: Italian/American
Servings: 4
Calories: 551 kcal
Author: Bernadette Martin
Ingredients
  • 1 1/2 pounds thin veal cutlets
  • 4 cups fresh baby spinach (or 16 ounces frozen, thawed and drained)
  • 8 ounces fresh or refrigerated crab meat (claw or jumbo)
  • 2 tomatoes, chopped
  • salt and pepper, to taste, for seasoning the crab,spinach, and tomatoes
  • 3/4 cup all-purpose white flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil enough to coat the bottom of the pan
  • 1 cup beef stock
  • 1 teaspoon dried parsley (or 1 tablespoon fresh)
  • 1/4 teaspoon garlic powder
  • small pinch black pepper
  • 4 tablespoons butter
Instructions
  1. Thaw the spinach in a colander and squeeze as much water as possible out of it. Pick through the crab for shells. In a medium bowl combine the spinach and diced tomatoes, fold in the crab. Season to taste with salt and pepper.
  2. In a shallow bowl, combine the flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Coat each piece of veal in the flour. Heat the olive oil in a large frying pan over medium-low heat. Brown the veal in the oil for about 3 minutes on each side, until lightly browned. Remove from the pan to a plate. Add the beef stock, parsley, garlic powder, and pepper to the pan, scraping up any browned bits from the bottom of the pan. Add the veal back to the pan, cover and simmer gently for 10 minutes, turning once or twice.
  3. Melt the butter in a separate pan, add the crab mixture and cook, stirring occasionally, until heated through.
  4. Divide the veal between plates, top evenly with the crab, spinach, tomatoes, and a small amount of the broth. Serve hot.
Nutrition Facts
Veal and Crab Florentine
Amount Per Serving
Calories 551 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 10g63%
Cholesterol 186mg62%
Sodium 1118mg49%
Potassium 1189mg34%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 2g2%
Protein 51g102%
Vitamin A 3690IU74%
Vitamin C 20.8mg25%
Calcium 82mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.