Jumbo Crab Empanadas with Remoulade Sauce
There’s something magical about biting into a perfectly crisp empanada. The crunch gives way to a warm, creamy filling that’s both comforting and exciting. These Jumbo Crab Empanadas take that experience to the next level. Packed with sweet lump crab, creamy cheese, fresh herbs, and a kick of Old Bay, they’re indulgent little pockets of flavor. Paired with a tangy, slightly spicy remoulade sauce, every bite is a blend of rich seafood goodness and zesty freshness. Whether you’re making them for a party, a weekend snack, or just to treat yourself, these empanadas will disappear fast.
Why You’ll Love This Recipe
- Golden and Crispy – Each empanada fries up perfectly crunchy while staying light and flaky.
- Luxe Crab Filling – Sweet lump crab mixed with cream cheese, mozzarella, and fresh herbs creates a rich, flavorful bite.
- Zesty Remoulade – The creamy dipping sauce brings tang, spice, and freshness that balances the richness of the filling.
- Perfect for Any Occasion – From party platters to cozy dinners, these empanadas fit right in.
Jumbo Crab Filling
- Cream cheese, softened
- Lump crab meat
- Claw crab meat
- Mozzarella, shredded
- Shallot, minced
- Red bell pepper, chopped
- Fresh parsley, chopped
- Green onion, minced
- Worcestershire sauce
- Garlic, paste or minced
- Old Bay seasoning
- Black pepper
Remoulade Sauce
- Mayonnaise
- Fresh parsley, chopped
- Fresh chives, chopped
- Dijon mustard
- Black pepper
- Worcestershire sauce
- Onion powder
- Lemon juice
- Old Bay
- Paprika
- Cayenne pepper (optional)
Instructions (WATCH HERE)
Remoulade Sauce
- Mix all ingredients for the remoulade sauce in a bowl until smooth.
- Chill until ready to serve.
Jumbo Crab Filling
- In a bowl, combine all filling ingredients except the lump crab meat.
- Gently fold in lump crab meat last, keeping the chunks intact.
Assemble
- Place a 6-inch empanada wrapper on a clean surface.
- Spoon about 2 tablespoons of filling into the center.
- Fold into a half-moon, press edges to seal, then crimp with a fork.
- Repeat with remaining wrappers.
Fry
- Heat canola oil to 350°F.
- Fry empanadas in batches until golden brown and crisp, about 4–5 minutes.
- Rest on a cooling rack before serving.
Serve
- Pair with the chilled remoulade sauce and enjoy warm.
Storage & Reheating
- Store leftover empanadas in an airtight container in the fridge for up to 3 days.
- Reheat in a 375°F oven or air fryer until hot and crisp.
- Freeze assembled (unfried) empanadas for up to 2 months. Fry straight from frozen, adding 1–2 minutes to the cook time.
Jumbo Crab Empanadas
Golden, flaky empanadas stuffed with a rich and creamy crab filling make for the ultimate indulgence. Sweet lump crab, velvety cream cheese, and a touch of Old Bay are folded together with fresh herbs and peppers for a balance of flavor and texture in every bite. Fried until crisp and paired with a zesty remoulade sauce, these jumbo crab empanadas are irresistible whether you’re serving them as an appetizer, party bite, or a savory treat just for yourself.
Servings: 8 empanadas
Ingredients
- 8-10 6- inch Empanada wrappers
- Canola oil for frying
Jumbo Crab Filling
- 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
Remoulade Sauce
- 1/2 cup mayo
- 1 tsp parsley freshly chopped
- 1 tsp chives freshly chopped
- 1 tsp Dijon mustard
- 1 tsp black pepper
- 1 tsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp lemon juice
- 1/2 tsp Old Bay
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper optional
Instructions
Remoulade Sauce
- Mix together all ingredients listed under “Remoulade Sauce” and set aside.
Jumbo Crab Filling
- In a bowl, add all the ingredients listed under “Jumbo Lump Crab Filling” EXCEPT the lump crab meat, and mix thoroughly.
- Once combined, gently fold in the lump crab meat and set aside.
Assemble
- Place a 6-inch empanada wrapper on a clean, flat surface or cutting board.
- Add a generous spoonful of the jumbo crab filling at the center, leaving about a half-inch border around the edge to allow for sealing.
- Be careful not to overfill. About 2 tablespoons of filling is ideal to prevent leakage.
- Carefully fold the empanada wrapper in half to form a half-moon shape. Press the edges together to seal, then crimp the edges using the tips of a fork to ensure the empanada is tightly closed.
- Continue assembling the remaining empanadas using the same method.
- Heat a large pot of canola oil to 350F.
- Working in batches fry the empanadas until they are golden brown and crispy. This should take about 4-5 minutes.
- Once cooked, rest on a cooling rack until you’re ready to eat.
- Serve with the creamy remoulade sauce and enjoy!
