Description
Delicious empanadas filled with rich crab meat and a creamy, savory filling, perfect for any occasion.
Ingredients
- 8-10 6-inch Empanada wrappers
- Canola oil (for frying)
- 8 oz cream cheese (softened)
- 8 oz lump crab meat
- 4 oz claw crab meat
- 1 1/4 cups mozzarella (shredded)
- 1/4 cup shallot (minced)
- 1/4 cup red bell pepper (chopped)
- 2 tbsp parsley (freshly chopped)
- 1 tbsp green onion (minced)
- 1 tsp Worcestershire sauce
- 1 tsp garlic (paste or minced)
- 1 tsp Old Bay seasoning
- 1 tsp black pepper
- 1/2 cup mayo
- 1 tsp parsley (freshly chopped)
- 1 tsp chives (freshly chopped)
- 1 tsp Dijon mustard
- 1 tsp onion powder
- 1 tsp lemon juice
- 1/2 tsp Old Bay seasoning
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper (optional)
Instructions
- In a large mixing bowl, combine cream cheese, lump crab meat, claw crab meat, mozzarella, shallots, bell pepper, parsley, green onion, Worcestershire sauce, garlic, Old Bay seasoning, black pepper, mayo, Dijon mustard, onion powder, lemon juice, and optional cayenne. Mix until well-blended and set aside.
- Place an empanada wrapper on a clean surface. Spoon a generous amount of crab filling onto half of the wrapper, being careful not to overfill. Fold the other half over the filling to create a pocket. Press the edges firmly to seal, using a fork to crimp for an added decorative touch.
- Heat canola oil in a large skillet over medium heat for frying. Fry the empanadas a few at a time until golden brown on each side, about 3-4 minutes. Alternatively, arrange them on a baking sheet, spray lightly with oil, and bake at 400°F for about 20 minutes or until golden.
- Serve immediately with your favorite sauce, such as Remoulade Sauce.
Notes
For a healthier option, consider baking instead of frying. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: American