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Add a photoServings: 6
Ingredients
- 24 stalks asparagus
- 2 tbsp. butter
- 1 tbsp. oil
- 6 (6 ounce.) veal cutlets, pounded thin
- 1 pound crabmeat
- Bearnaise sauce (see recipe in Potpourri section
Directions
- Trim and clean asparagus. Cook in several qts of boiling, salted water for 4 min or possibly till crisp-tender. Make Bearnaise sauce.
- Just before serving, heat butter and oil in skillet. Cook cutlets just till done. At the same time, place crabmeat in a low oven just till heated through. Run asparagus under warm water to heat through.
- Place cutlets on serving platter. Top each with crabmeat. Place two stalks of asparagus on top of crabmeat. Serve Bearnaise sauce over all. Makes 6 servings. Serve extra asparagus on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 6 servings | |
| Calories 259 | |
| Calories from Fat 91 | 35% |
| Total Fat 10.25g | 13% |
| Saturated Fat 3.75g | 15% |
| Trans Fat 0.06g | |
| Cholesterol 169mg | 56% |
| Sodium 375mg | 16% |
| Potassium 715mg | 20% |
| Total Carbs 1.32g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.64g | 0% |
| Protein 38.63g | 62% |
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