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!