It’s time for another great Seafood Sunday, friends!
Today we are marveling about one of our favorite foods, the empanada. There’s just something undeniably special about these portable, satisfying and just plain downright delicious little bites. But our absolute favorite part of any empanada is the ability to incorporate a wide range of fillings, from savory to sweet, making them suitable for any meal or occasion. For a Seafoodie twist on this classic Latin American dish—look no further than our latest recipe: Crab Empanadas with Mango Salsa!
Bursting with sweet, delicate flavors, crab meat brings a touch of luxury to any dish it encounters. And it also delivers big in the nutrient department too! Crab is rich in folate, iron, selenium, zinc, niacin and Vitamin B12. These nutrients are crucial for enhancing overall health and preventing various chronic conditions. Some research even suggests they can bolster cognitive function, potentially reducing the risk of dementia and Alzheimer’s disease.
To complement the stellar taste and add some extra color, we’ve topped these perfect pouches off with homemade mango salsa. Made with ripe, juicy mango, crisp bell peppers, zesty lime juice and a hint of cilantro, this salsa adds a refreshing burst of tropical flavor that pairs well with the richness of the crab.
The final product is a flaky, convenient and portable meal that is ideal for snacking on the go or serving as a crowd-pleasing appetizer. Simply put, these crab empanadas never fail to satisfy cravings and bring joy to all who indulge in them.
What are you waiting for? Grab your ingredients, roll up your sleeves and get your empanada on!
Empanada Ingredients:
- 1 Tbsp. olive oil
- 1 lb. lump crabmeat
- ½ red onion, finely chopped
- ½ red bell pepper, finely chopped
- 1 serrano chili, finely chopped
- 2 cloves garlic, minced
- 1 tsp. cumin
- 2 Tbsp. lime juice
- 3 Tbsp. cilantro
- 1 package prepared puff pastry
- Whole wheat flour, for dusting (optional)
- 1 egg
- 1 tsp. water
- Salt and pepper, to taste
Salsa Ingredients:
- ½ red onion, finely chopped
- ½ red bell pepper, finely chopped
- 1 mango, peeled, pitted and diced
- 1 jalapeno, finely chopped
- 2–3 Tbsp. lime juice
- ¾ cup cilantro
Instructions for Empanadas:
- Heat oil in a large skillet over medium heat; add ½ onion, ½ red bell pepper, serrano chili and garlic and cook until softened, about 5 minutes.
- Add crabmeat and stir, breaking up the meat. Add cumin, 2 Tbsp. lime juice and 3 Tbsp. cilantro; season with salt and pepper to taste. Reduce heat to low and cover. Cook for 5 minutes, remove from heat and set aside.
- Preheat oven to 375°F degrees; prepare baking sheets with parchment paper.
- While oven is preheating, lay out puff pastry on a lightly floured surface, and flour the top of the dough. Roll out puff pastry and cut out 4-inch circles using rim of a glass or small bowl. Collect dough scraps and roll out to cut more circles. Flour the circles lightly and place circles on baking sheet.
- Place crab filling in center of each round, distributing evenly. Fold over to enclose filling. Using a fork, gently press dough to seal edges tightly, to finish empanada shape; poke a few holes with a fork in top of empanada.
- Beat together egg and 1 tsp. water to make egg wash mixture. Brush top of empanadas with egg wash.
- Bake empanadas for 12-14 minutes, or until golden brown. Set aside to cool slightly.
Instruction for Salsa:
- While empanadas are baking, combine mango, jalapeno, ½ onion, ½ red bell pepper, remaining cilantro and 2-3 Tbsp. lime juice in a small bowl. Top empanadas with mango salsa.
- Cuisine: Crab
