Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 ts Salt 1/2 lb Fresh lump crabmeat, drained
1/4 ts Pepper 1 ea Lemon, halved and seeded
1/2 lb (12 slices) veal scalloppine 1 lb Fresh asparagus, trimmed and
3 T All-purpose flour . steamed
2 T Reduced-calorie margarine, Bearnaise Sauce
. divided Fresh tarragon sprigs (opt.)
Vegetable cooking spray

Sprinkle salt and pepper over veal. Combine veal and flour in a large
zip-top plastic bag, and shake to coat veal with flour.

Melt 1 tablespoon of margarine in a large nonstick skillet over medium
heat. Add half of veal and cook for 1 minute on each side or until
browned. Remove veal from skillet; set aside and keep warm. Repeat
with remaining 1 tablespoon margarine and veal. Wipe drippings from
skillet.

Coat skillet with cooking spray and place over medium heat. Add the
crabmeat and saute for 1 minute or until warm. Squeeze the lemon
halves over crabmeat and stir well; remove from heat and set aside.

Place 3 veal slices and one-fourth of the steamed asparagus on each
of 4 serving plates. Spoon the crabmeat evenly over veal, and top
each serving with 3 tablesppons Bearnaise Sauce. Garnish with fresh
tarragon sprigs, if desired. Serve with angel hair pasta.

CALORIES 273 (39% from fat); PROTEIN 28.1g; FAT 11.8g (sat 4.3g, mono
3.6g, poly 2.1g); CARB 15.6g; FIBER 1.3g; CHOL 116mg; IRON 3.2mg;
SODIUM 436mg; CALC 188mg.

From "Cooking Light" magazine, Jan/Feb 1995.
Submitted By IRIS GRAYSON On 02-27-95

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