"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, September 26, 2010

Chavrie® Crab Empanadas

Chavrie® Crab Empanadas
Preparation Time: 50 Minutes
Makes 30-40


  • 1 Tbsp. Olive oil

  • 1 Tbsp. Spanish onion, chopped

  • 3 cloves garlic, minced

  • 1 Tbsp. Jalapeno, minced

  • ¼ C Red Pepper (chopped)

  • 8 oz. Picked lump crabmeat

  • 1 – 3.5 oz. Chavrie®log

  • 1 tsp. Chopped cilantro

  • 1Tbsp. Italian parsley (chopped)

  • 7 oz. Corn (drained)

  • 1 tsp. Cumin

  • Salt and freshly ground black pepper to taste

  • Empanada dough :
  • 2 bx. Frozen Pie dough (thawed)

  • 1 qt. Vegetable oil for frying

  • Instructions

    Filling: In a saute pan on medium, heat olive oil and saute onion, garlic, jalapeño, and red pepper. Set aside to chill
    In a large mixing bowl, combine the remaining ingredients. Season, to taste, with salt and pepper.
    Mix sautéed vegetables with the crabmeat mixture and place in the refrigerator
    Lay thawed pie dough on a lightly floured flat surface cut 3 inch circles
    To assemble, spoon about 1/2 to 3/4 Tbsp. of the filling in the center of each empanada dough round.
    Fold over to form a half-moon pie shape and crimp the edges to seal.
    Place finished empanadas in the refrigerator on sheet tray to chill
    Preheat deep fryer to 350°F
    Deep Fry until golden brown and crispy Serve with: Chavrie Jalapeño Queso

    No comments:

    Post a Comment