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Shrimp and Crab Empanadas

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Shrimp and Crab Empanadas
  • Prep 20 min
  • Total 50 min
  • Ingredients 14
  • Servings 12
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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.

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

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.

Expert Tips

  • tip 1
    You can also serve them with a side of hot salsa or tartar sauce.
  • tip 2
    You can also use smoked salmon instead of crabmeat.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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