Crab Stuffed Roast of Pork
Posted May 2, 2011 by
Ready Time 0 min Servings: 8 s


  • Canadian Pork Leg Outside Round Roast, boneless, trimmed
  • butter or margarine
  • EACH chopped onion and celery
  • clove garlic, minced
  • diced canned crab flakes
  • soft bread crumbs
  • chopped fresh dill
  • canola oil
  • EACH salt and pepper
  • cayenne pepper
  • 1% or 2% plain yoghurt
  • chopped parsley
  • minced onion
  • EACH salt and pepper
  • finely chopped, seeded, peeled cucumber


Untie pork roast and, if necessary, slice horizontally, about 3/4 of the way through so that it opens like a book. In butter or margarine, sauté onion, celery and garlic until softened. Stir in crab, bread crumbs, dill and cayenne pepper. Spread stuffing down centre of the pork, leaving a 1"/2.5 cm border around the edges. Bring sides of roast together and secure with kitchen twine. Place pork in a roasting pan. Brush roast lightly with oil and sprinkle with salt and pepper. Roast in a 325°F (160°C) oven for 2 hours or until a meat thermometer inserted into the centre of the stuffing registers 155-160°F (68-71°C). Remove pork; cover loosely and let rest 10 minutes before slicing. Meanwhile, in a bowl, combine yoghurt, parsley, onion and 1/4 tsp/1 mL each salt and pepper. Stir in cucumber and serve with roast. Serve with potato salad and corn on the cob.