Description
Golden, flaky empanadas stuffed with a luxurious jumbo lump crab filling creamy, zesty, and seasoned to perfection for a crowd-pleasing appetizer or main dish.
Ingredients
2 cups jumbo lump crab meat (picked over for shells)
1 tbsp olive oil
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped onion
1 garlic clove, minced
2 tbsp cream cheese, softened
2 tbsp mayonnaise
1 tsp Dijon mustard
1/2 tsp Old Bay seasoning
1 tbsp chopped fresh cilantro
1 tbsp lime juice
Salt and pepper to taste
1 package empanada dough rounds (about 10)
1 egg, beaten (for egg wash)
Oil for frying or baking
Instructions
1. In a skillet, heat olive oil over medium heat and sauté onion, bell pepper, and garlic until soft and fragrant.
2. Transfer mixture to a bowl and let cool slightly.
3. Add crab meat, cream cheese, mayonnaise, Dijon mustard, Old Bay, cilantro, lime juice, salt, and pepper. Mix gently to combine.
4. Place a spoonful of crab filling in the center of each empanada dough round.
5. Fold over and seal edges with a fork.
6. Brush with egg wash if baking.
7. Fry in hot oil at 350°F until golden brown, about 2–3 minutes per side, or bake at 400°F for 20–25 minutes until crisp and golden.
8. Cool slightly before serving.
Notes
Serve with a squeeze of lime or a creamy chipotle dipping sauce.
For a lighter version, brush with oil and air fry at 375°F for 10–12 minutes.
Avoid overmixing to keep the crab lumps intact for the best texture.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Appetizer
- Method: Fried or Baked
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 260
- Sugar: 1g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 45mg
Keywords: crab empanadas, seafood appetizer, Latin cuisine, jumbo lump crab, baked empanadas