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.