Mini crab meat empanadas is just another way to enjoy these tasty morsels that are common throughout Latin America and the Caribbean. Some time ago I posted a recipe for mini beef empanadas, so I thought why not seafood? I happen to love crab, so this was a great opportunity to develop a new recipe. Crab meat empanadas are actually very popular in Cuba.
Every country in the world has their own variation of seasonings and ingredients adapted to suit regional taste and culinary traditions. In Spanish, the word empanada literally means breaded. The Spanish word for bread is pan, hence empanada.
As an amateur food historian, I have done some research into the origins of empanadas and discovered that virtually every culture in the world has their own version. For example, in India samosas are the equivalent; these are either vegetarian or filled with meat (lamb or chicken). They are normally eaten with a yogurt sauce or a chutney.
A few years ago I taught a class on the different kinds of empanadas to a group of home schooled kids. It was so much fun, both teaching and eating. Every week for 10 weeks we enjoyed an empanada from a different country. Some of the kids were quite surprised to learn about all the different kinds there were. They were also fascinated by the different seasonings. For our last class each kid brought in an empanada from the country of their choice. They then made a mini presentation, and then we got to enjoy. They were all so proud.
Other empanada-like treats are: jiozi from Japan, pasties from Wales and wontons from China. It is believed that the origins of empanadas can be traced to medieval Spain where they were introduced by the Moors who occupied the Iberian Peninsula between 711 AD and 1492 AD.
For my mini crab meat empanadas I used pre-made crust, because it cuts down on time, and creates less mess. For some reason or another I don't like to make huge messes in the kitchen especially when I am in a hurry, which is most of the time. I cut the pie crust rounds with a 2" biscuit cutter. All my mini empanadas come out the same size which suits me well since I am a perfectionist when it comes to appetizers all being the same size. Each pie crust will yield about 12 mini crab meat empanadas, just so you know.
Because they are made with a pie crust, these mini crabmeat empanadas are baked which means less mess. You can top them with either sesame, or nigella seeds before baking. I prefer the latter for added color contrast.
The spicy kick for these miniature morsels comes from paprika. I like to use a Hungarian style because it is just sharp enough without completely overwhelming the delicate taste of the crabmeat. The nutmeg helps to balance out the overall taste of the other ingredients
Step by step photos
- Gather all your ingredients and have them chopped, measured and ready to go. Preheat your oven to 350°F.
- In a bowl mix together the salt, garlic powder, sour cream, egg yolk, paprika, nutmeg and lime juice.
- Add the crab meat, cilantro and onion.
- Roll our the pie crust and cut circles with a 2 inch round cutter. Place 1 tsp of the filling on the middle of the dough circle.
- Fold over the dough to form a half circle.
- Crimp the edges with the tines of a fork.
- Place on a baking sheet lines with parchment paper and brush with the egg wash.
- Bake 15-20 minutes until golden brown.
Frequently Asked Questions
I hope you enjoy making, and eating these as much as I do. If there is a Cinco de Mayo party in your future, I highly recommend these. You can make them without spending too much time in the kitchen. Also, you don't need to splurge on lump crab for this recipe. You can use a less expensive canned variety of crabmeat, and your mini crabmeat empanadas will still taste great.
Yes, you can freeze them before baking. Do not add the egg wash until ready to bake. Place in an airtight container and freeze them for up to 2 months. Remove from the freezer and allow to thaw for 30 minutes on a baking sheet lined with parchment paper. Brush them with the egg wash and bake per the recipe instructions.
Yes, place them in an air tight container and freeze for up to 2 months. To reheat them let them thaw for 30 minutes and place in a 250°F oven for 15 minutes or until the center is warm.
Make crab cakes! Add 1 egg and just enough bread crumbs to form a thick paste. Form patties and fry on medium heat until brown on each side.
Other Empanadas to try
- Mini beef filled empanadas are another Latin American favorite. These are great for tapas parties!
- Samosas are a type of empanada from India that offer the flavor of curry with a potato filling.
- Black bean and plantain empanadas bring a new twist to fillings for empanadas with some spicy Latin flavors.
- Vegetarians will love these empanadas with avocado, black beans and queso fresco.
Mini Crab Meat Empanadas
Ingredients
Dough:
- 1 package of pre-made pie crust 2 pieces
Filling:
- ½ tsp Kosher salt
- ¼ tsp garlic powder
- 2 Tbsp sour cream
- 1 egg yolk
- ¼ tsp paprika
- pinch nutmeg
- 2 tsp lime juice
- 8 oz crabmeat
- ¼ cup onion finely chopped
- 1 Tbsp chopped cilantro
Egg Wash:
- 1 egg beaten
- 1 Tbsp water
Instructions
- Preheat your oven to 350° F.
- In a small bowl mix together the salt, garlic powder, sour cream, egg yolk, paprika, nutmeg, and lime juice. Set in the refrigerator until ready to use.
- Drain the water from the crab meat and place in a paper towel and squeeze out as much liquid as possible.
- Add the crab meat, onion and chopped cilantro to the spice and sour cream mixture.
- Combine both egg and crab mixture until they form a ball.
- Unroll the pie crust. With a 2" biscuit cutter, cut circles all around the pie crust, Go around the perimeter first, moving towards the center as you make the circular shapes.
- Take a dough round and place it in the palm of your hand. Using a teaspoon place a small amount in the center. Fold over to form a crescent shape.
- Place on the counter and seal using the tines of a fork.
- Place on baking tray lined with parchment paper.
- Brush all the empanadas with the egg wash before placing in the oven.
- Bake for about 15-20 minutes or until they turn slightly golden.
Alexandra
Love this!!!
Maria Elena de la Guardia
Delicious 😋