crab enchilado empanadas

Name: Crab Enchilado Empanadas
Prep time: 15 min
Cook time: 40 min
Yield: 5
Cuisine: Spanish
Ingredients: 5 tablespoon(s) olive oil; 3 medium onions-chopped; 1/2 medium green bell pepper-finely chopped; 4 clove(s) garlic-minced; 1 teaspoon(s) red pepper flakes; 2 - bay leaves; 1/2 teaspoon(s) sugar; 1 teaspoon(s) salt; 6 ounce(s) tomato paste; 1 pound(s) crab meat--picked over and shredded; 10 - empanada discs

15 Pinches 1 Photo

Amy Freeze

Avon Park, FL

Updated on Jun 3, 2016

This is a hybrid of two of my favorite childhood foods...empanadas and devil crab rolls that are so popular in the Tampa Bay area. The crunch empanada breading surrounds a spicy, yet sweet, crab filling that begs to be dipped in hot sauce.

Rate

prep time 15 Min

cook time 40 Min

method Stove Top

yield 5 serving(s)

Ingredients

5 tablespoons olive oil
3 medium onions-chopped
1/2 medium green bell pepper-finely chopped
4 cloves garlic-minced
1 teaspoon red pepper flakes
2 - bay leaves
1/2 teaspoon sugar
1 teaspoon salt
6 ounces tomato paste
1 pound crab meat--picked over and shredded
10 - empanada discs

How To Make crab enchilado empanadas

Step 1

In a large skillet, saute onion, peppers, garlic, red pepper flakes in olive oil for 15 minutes over medium heat. DO NOT LET garlic burn. Add bay leaves, sugar, salt, and tomato paste. Stir, cover, and cook 15 minutes over low heat. Add crabmeat. Cook 10 minutes. Remove from heat and cool 15 minutes.

Step 2

Fill each empanada disc with approximately 2-3 TBSP crabmeat filling. Brush disc edges with beaten egg, fold in half, and crimp edges with a fork.
Step 3

Heat 2-3 inches of vegetable oil in a skillet to 325 degrees. Fry empanadas until golden brown. Remove from oil and drain on a paper towel.
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