Go Back
–+ servings
Print

Crab Empanadas (Empanadas de Cangrejo)

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
Author Delish D'Lites

Ingredients

  • 1 lb lump crab meat
  • 1/4 cup green bell pepper diced
  • 1/4 cup white onion diced
  • 1/4 cup red bell pepper diced
  • 1/4 cup fresh cilantro chopped
  • 1 packet Sazon seasoning
  • 1/4 cup tomato sauce
  • Salt and pepper to taste
  • 2 teaspoons + t tablespoon Mazola® Corn Oil divided
  • Frozen empanada discs defrosted (made for baking)

Instructions

Making the filling

  1. Heat a sauce pan on medium-low heat. Add 2 teaspoons of Mazola® Corn Oil, reserve the other tablespoon.
  2. Add the diced peppers and onions, saute for 3 minutes, until soft.
  3. Add the tomato sauce and sazon seasoning. Stir to combine, then cook for 3 minutes.
  4. Add the crab meat and cilantro, then cook for 2 minutes.
  5. Season the crab mixture with salt and pepper to taste, then refrigerate the filling until it's cold.

Assembling the empanadas

  1. Preheat your oven to 375F.
  2. Place 1-2 tablespoons into the center of each empanada disc.
  3. Pinch the edges with your fingers or with a fork to close.
  4. Place the empanadas onto a baking pan lined with parchment paper.
  5. Brush the empanadas with the remaining tablespoon of Mazola® Corn Oil.
  6. Bake the empanadas for 15-20 minutes, or until golden brown.