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Crab Empanadas with Potatoes and Queso Fresco

  • Prep 30 min
  • Total 60 min
  • Ingredients 8
  • Servings 8

Ingredients

2
tablespoons canola oil
1/2
yellow onion, chopped
1
large Russet potato, cut in small cubes
1
can (16 oz) crab meat
All-purpose flour for dusting
2
(9 inches) unbaked pie dough crusts
1
cup Queso Fresco, crumbled
1
egg, beaten

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

To simplify the preparation and save on cooking time, use ready-made piecrust dough or empanada discs available in the refrigerator section of your supermarket (as specified on the ingredients).

The Lenten season is near, and that means lots of great seafood recipes make their way into our weekly menu for a few weeks. One of my favorite recipes during this time is crab empanadas with potatoes and queso fresco. These little seafood pockets are great for spring picnics, easily fit in lunchboxes and make a great snack. Have fun with this recipe, and customize by adding more veggies and spices. A great way to welcome Spring!

Directions

  • 1 Heat oil in a large skillet over medium heat. Stir in onion and potatoes. When onion is translucent, add crabmeat and stir, breaking up the meat. Reduce heat to low and cover. Cook for approximately 10 more minutes or until potatoes are tender. Remove from heat and set aside.
  • 2 Preheat oven to 350°F.
  • 3 Unroll piecrusts on a floured surface, and extend to a 10-inch circle with rolling pin. Cut out four, 4-inch circles using the rim of an overturned bowl. Gather dough scraps and roll out to cut out more circles. Repeat with second pie dough, ending up with eight circles.
  • 4 Prepare baking sheets with cooking spray.
  • 5 Place 1 1/2 to 2 tablespoons of crab mixture on the center of each dough circle; top with 1/2 tablespoon of crumbled cheese.
  • 6 Using a baking brush, egg wash around crab filling or edges of the circle. Fold one side of the dough circle over filling, creating a pocket semi-circle. Using a fork, gently press and seal the edges of the empanada. With fork, poke a few holes on top of semi-circle to let any trapped air escape.
  • 7 Place empanada on prepared baking sheet, and brush top with egg wash.
  • 8 Bake for 15 minutes or until golden.

The Lenten season is near, and that means lots of great seafood recipes make their way into our weekly menu for a few weeks. One of my favorite recipes during this time is crab empanadas with potatoes and queso fresco. These little seafood pockets are great for spring picnics, easily fit in lunchboxes and make a great snack. Have fun with this recipe, and customize by adding more veggies and spices. A great way to welcome Spring!

Rate and Comment

Ericka Sanchez Ericka Sanchez
September 11, 2015

The Lenten season is near, and that means lots of great seafood recipes make their way into our weekly menu for a few weeks. One of my favorite recipes during this time is crab empanadas with potatoes and queso fresco. These little seafood pockets are great for spring picnics, easily fit in lunchboxes and make a great snack. Have fun with this recipe, and customize by adding more veggies and spices. A great way to welcome Spring!