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Shrimp and Crab Empanadas

  • Prep 20 min
  • Total 50 min
  • Ingredients 14
  • Servings 12
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Ingredients

1
tablespoon vegetable oil
1
small onion, chopped
1
garlic clove, chopped
1
tablespoon chopped herbs
Salt and pepper, to taste
8
oz shrimp, peeled and finely chopped
4
oz crab meat
1
tablespoon cream cheese
12
dough discs for empanadas
1
egg white
1
egg yolk
1
tablespoon milk
1
tablespoon chimichurri
Peruvian pepper sauce, to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
342.7
% Daily Value
Total Fat
18.5g
28%
Saturated Fat
5.1g
25%
Cholesterol
72.5mg
24%
Sodium
672.1mg
28%
Total Carbohydrate
28.9g
10%
Dietary Fiber
2.0g
8%
Sugars
2.0g
Protein
15.0g
% Daily Value*:
Vitamin C
2.60%
3%
Calcium
4.70%
5%
Iron
15.70%
16%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

You can also serve them with a side of hot salsa or tartar sauce.

You can also use smoked salmon instead of crabmeat.

Directions

  • 1 Preheat oven to 350°F.
  • 2 In a frying pan, heat the oil and sauté onion for 3 minutes on medium heat.
  • 3 Add garlic and sauté for a few more minutes.
  • 4 Add herbs and season with salt and pepper.
  • 5 Transfer to a bowl and combine with shrimp, crabmeat and cheese.
  • 6 Add about 1 tablespoon of the shrimp mixture to each dough disc. Seal the edges with the egg white and press firmly. Place on a baking dish lined with parchment paper.
  • 7 Brush them with an egg wash made with the egg yolk and milk.
  • 8 Bake for 25-30 minutes or until golden.
  • 9 Serve with chimichurri and yellow pepper paste.

I’m a big fan of all kinds of empanadas. This time I decided to make empanadas filled with a combination of shrimp and crab meat. These empanadas will go great with a nice salad. They would also pair nicely with a paste made with Peruvian yellow pepper. I’ve also added a little bit of chimichurri and done. It’s a great combination and the result was spectacular.

Rate and Comment

Morena Cuadra Morena Cuadra
September 20, 2016

I’m a big fan of all kinds of empanadas. This time I decided to make empanadas filled with a combination of shrimp and crab meat. These empanadas will go great with a nice salad. They would also pair nicely with a paste made with Peruvian yellow pepper. I’ve also added a little bit of chimichurri and done. It’s a great combination and the result was spectacular.