Crab Meat Empanadas - 16 oz

Prep

45 Minutes

Total

90 Minutes

Yield

8 Servings

Ingredients

Pastry

  • 1/4 Tsp Salt
  • 6 Tbsp Water, warm
  • 1 1/2 Cup Flour, plus more for dusting
  • 3 Tbsp Lard, or unsalted butter, diced

Crab Filling

  • 1 Ea 14oz Can, diced tomatoes
  • 2 Tsp Vegetable Oil
  • 1 Ea Onion, finely diced
  • 1 Ea Garlic Clove, minced
  • 1/2 Tsp Salt
  • 1/4 Tsp Black Pepper
  • 1 Tsp Chinese Five Spice
  • 2 Tbsp Raisins
  • 2 Tsp Apple Cider Vinigar
  • 2 Tbsp Slivered Almonds, toasted
  • 16 Oz Heron Point Crab Meat

Pico de Gallo

  • 2 Ea Tomatoes, diced
  • 1/4 Cup Onion, diced
  • 1 Ea Garlic Clove, minced
  • 1/2 Ea Lime, zest & juiced
  • 2 Tbsp Cilantro, diced
  • Pinch Salt
  • 1 Tbsp Olive Oil

Fry

  • 4 Cups Canola Oil

*For 6 oz. retail can users, please see our scaled recipe below.

Instructions

Pastry

  1. Dissolve the salt in the warm water
  2. In a medium sized mixing bowl combine the flour and lard, using a fork mix until it becomes a fine crumb
  3. Add the salted water and knead until it’s a medium stiff dough, about 3 minutes
  4. Cut the dough into 3 pieces, cover with plastic wrap, and refrigerate for 20 minutes

Crab Filling

  1. Puree the tomatoes in a food processor
  2. In a medium sauté pan, warm oil on medium heat
  3. Add the onions and cook until soft, about 5 minutes
  4. Add garlic and cook an additional 2 minutes
  5. Add puréed tomatoes, salt, pepper, 5 spice, raisins and vinegar, simmer until thickened, about 30 minutes
  6. Chill mix in refrigerator, and once cooled add the slivered almonds and crabmeat

For the Pico de Gallo

 

  1. Combine all ingredients, chill in refrigerator to marinate at least 20 minutes shape & fry Empanadas
  2. Heat canola oil in medium sauce pot to 350°F
  3. On a floured surface, roll out dough into 5” circles. Fill dough with 3Tb of crab filling each
  4. Brush outer edge with small amount of water and fold into a half moon, pressing out all excess air
  5. Working from one side to the other, pinch and twist dough to rope edge closed or alternatively, press edges with a fork to seal
  6. Fry empanadas until golden brown, about 5 minutes
  7. Remove with slotted spoon and drain on paper towels before serving