Description
Flaky puff pastry cradles a delightful Dungeness crab filling, seasoned with corn, fennel, and herbs. A perfect appetizer or light lunch.
Ingredients
Units
Scale
- 2 sheets 10-inch by 15-inch puff pastry sheets
- 1 1/2 cups (356 ml) 160 grams Dungeness crab meat
- 1/4 cup (59 ml) 37 grams small diced bell pepper
- 1 tbsp (10 g) 10 grams medium finely diced shallot
- 2 tbsp (15 g) 15 grams finely diced fennel bulb
- 1 clove garlic
- 1/2 cup (118 ml) 73 grams grilled corn
- 1/4 cup (15 g) 15 grams chopped flat leaf parsley
- 2 tsp (9 g) 9 grams lemon juice
- 2 tbsp (28 g) 28 grams vegetable oil
- 1/2 tsp (3 g) 3 grams rice vinegar
- Pinch of ground cumin
- Fine sea salt
- Freshly ground white pepper
- 1 large egg
- Mild salsa or tomato sauce
Instructions
- Combine the crab meat with the bell peppers, shallot, fennel, garlic, corn, parsley, lemon juice, vegetable oil, cumin, and rice vinegar in a bowl. Enhance flavor with salt and pepper.
- Place the puff pastry on a lightly floured work surface. Cut as desired and fill each open parcel with about 3 tablespoons of the crab mixture.
- Brush the pastry edges with lemon juice, fold, and crimp.
- Store in the freezer or chill in the refrigerator until ready to bake.
- Heat oven to 400°F (204°C).
- Remove empadas from the refrigerator and brush the tops of each with egg.
- Bake on a sheet tray in the middle of the oven until nicely browned, about 20-25 minutes, rotating the sheet tray halfway through baking.
- Serve with a pool of mild salsa or tomato sauce if desired.
Notes
- For optimal puff pastry flakiness, ensure it’s thoroughly chilled before cutting and filling.
- Substitute imitation crab meat for Dungeness crab, but reduce the liquid ingredients slightly to compensate for its moisture content.
- Leftover empanadas can be stored in the freezer for up to 3 months; reheat gently in a 350°F oven until warmed through.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 10
- Cholesterol: 50