Open-Faced Crab Empanadas Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, combine the crab meat, onions, garlic, mayonnaise, lemon juice, Old Bay seasoning, salt, and pepper.
• STEP 3.Roll out the puff pastry on a lightly floured surface and cut out circles using a round cookie cutter.
• STEP 4.Place the pastry circles on the prepared baking sheet and spoon a generous amount of the crab mixture onto each circle.
• STEP 5.Bake in the preheated oven for 15-20 minutes, or until the pastry is golden and crispy.
• STEP 6.While the empanadas are baking, prepare the cilantro-lime sauce by combining the cilantro, lime juice, mayonnaise, and salt in a blender or food processor. Blend until smooth.
• STEP 7.Remove the empanadas from the oven and let them cool slightly. Drizzle the cilantro-lime sauce over the top and serve warm.

Cooking Tips

• Make sure to drain the crab meat well to remove any excess liquid.
• You can use fresh or canned crab meat for this recipe, depending on your preference and availability.
• Feel free to adjust the amount of spices and seasonings to suit your taste.
• Serve the empanadas as soon as they are baked for the best texture and flavor.

Storage and Serving

• These empanadas are best served warm and fresh from the oven.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the empanadas in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the empanadas with extra cilantro-lime sauce on the side for dipping.