You are here

Party Time Crab Empanadas

Empanadas are a stuffed Latin pastry that can hold many fillings. Get your friends together to help stuff and fold these scrumptious crab empanadas to make the preparation speedy.

Makes 20 empanadas
Prep time
30 min
Cook Time
30 min
Chill Time
30 min
Time to Table
1 hour 30 min

Ingredients

1 1/3 cups (325 mL)
all-purpose flour
1/4 tsp (1 mL)
salt
1/3 cup (75 mL)
butter
1/4 cup (50 mL)
cold water
4 oz (125 g)
brick-style cream cheese, softened
2 cans (120 g each)
Clover Leaf Chunk Crabmeat, drained
1
red chili pepper, very finely chopped
1
clove garlic, minced
2 tbsp (30 mL)
each finely chopped red onion and fresh
coriander leaves
1/2 tsp (2 mL)
each ground cumin and dried oregano leaves
1/4 tsp (1 mL)
pepper
1
egg, beaten

Preparation

  1. Place the flour and salt in a food processor fitted with a metal blade; pulse to combine. Add butter and pulse until mixture resembles coarse oatmeal. With the machine running, slowly add the water, blending until the dough is moistened and starts to clump. Transfer the dough to a clean surface and knead 2 to 3 times to form a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  2. Meanwhile, blend the cream cheese with the crab, chili pepper, garlic, onion, coriander, cumin, oregano and pepper until well combined.
  3. Preheat the oven to 400°F (200°C) . Roll out dough on a well-floured surface until very thin. Use a cutter or the rim of a drinking glass to cut out 4-inch (10 cm) rounds. Place an equal amount of the crab filling in the centre of each round. Brush the exposed dough with egg and fold over to enclose filling. Crimp the seam decoratively to seal tightly; cut a small slash on the top of each empanada. Brush the tops with remaining egg.
  4. Place empanadas on a parchment paper-lined baking sheet. Bake for 25 to 30 minutes or until golden brown. Serve warm. Makes about 20 pastries.

Tips:

  1. Omit coriander and substitute chopped fresh parsley if preferred.
  2. Freeze the unbaked empanadas on a baking sheet until firm. Transfer to a ziptop bag. Bake from frozen for 20 minutes or until golden.
  3. This recipe also works when you substitute chunk crab meat with 2 cans of Clover Leaf Crabmeat 15% Legmeat. Chop the leg meat before blending in preparation step #2.

Nutrition

AmountAmount per serving% Daily Value
Calories
90
Fat
5 g
8%
Saturated Fat
3 g
Trans Fat
0.2 g
Saturated + Trans
16%
Cholesterol
30 mg
Sodium
220 mg
9%
Carbohydrate
8 g
3%
Fibre
0 g
Sugar
0 g
Protein
3 g
Vitamin A
6%
Vitamin C
6%
Calcium
4%
Iron
4%

Claims Per Serving

- Source of Vitamin A
- Source of Vitamin C

Clover Leaf’s Newsletter Sign-Up

Sign-up for Clover Leaf newsletters for recipes, promotions, product info and health & nutrition tips.

Printable Recipe Ebooks

Choose from the selections in the drop down below, and click Download.