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Shrimp and Crab Empanadas

shrimp and crab empanadas Appetizer Peruvian
Shrimp and Crab Empanadas
  • Prep 20 min
  • Total 50 min
  • Servings 12
Updated July 21, 2017

Ingredients

1
tablespoon vegetable oil
1
small onion, chopped
1
garlic clove, chopped
1
tablespoon chopped herbs
Salt and pepper, to taste
8
oz shrimp, peeled and finely chopped
4
oz crab meat
1
tablespoon cream cheese
12
dough discs for empanadas
1
egg white
1
egg yolk
1
tablespoon milk
1
tablespoon chimichurri
Peruvian pepper sauce, to taste

Steps

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  • 1
    Preheat oven to 350°F.
  • 2
    In a frying pan, heat the oil and sauté onion for 3 minutes on medium heat.
  • 3
    Add garlic and sauté for a few more minutes.
  • 4
    Add herbs and season with salt and pepper.
  • 5
    Transfer to a bowl and combine with shrimp, crabmeat and cheese.
  • 6
    Add about 1 tablespoon of the shrimp mixture to each dough disc. Seal the edges with the egg white and press firmly. Place on a baking dish lined with parchment paper.
  • 7
    Brush them with an egg wash made with the egg yolk and milk.
  • 8
    Bake for 25-30 minutes or until golden.
  • 9
    Serve with chimichurri and yellow pepper paste.

Expert Tips

  • You can also serve them with a side of hot salsa or tartar sauce.
  • You can also use smoked salmon instead of crabmeat.

Nutrition Information

 No nutrition information available for this recipe

More About This Recipe

  • I’m a big fan of all kinds of empanadas. This time I decided to make empanadas filled with a combination of shrimp and crab meat. These empanadas will go great with a nice salad. They would also pair nicely with a paste made with Peruvian yellow pepper. I’ve also added a little bit of chimichurri and done. It’s a great combination and the result was spectacular.

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