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Veal and Crab Florentine, perfectly cooked veal topped with spinach, flaked crab, and sliced tomatoes in a seasoned broth made at home!
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5 from 1 vote

Veal and Crab Florentine

Fine dining restaurant quality Veal and Crab Florentine makes a great elegant dinner you can make easily at home!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Entree
Cuisine: Italian/American
Servings: 4
Calories: 551kcal
Author: Bernadette Martin


  • 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


  • 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.
  • 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.
  • Melt the butter in a separate pan, add the crab mixture and cook, stirring occasionally, until heated through.
  • Divide the veal between plates, top evenly with the crab, spinach, tomatoes, and a small amount of the broth. Serve hot.


Calories: 551kcal | Carbohydrates: 22g | Protein: 51g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 186mg | Sodium: 1118mg | Potassium: 1189mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3690IU | Vitamin C: 20.8mg | Calcium: 82mg | Iron: 4mg