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Shrimp and Crab Empanadas

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Morena Cuadra
Updated Jul 21, 2017
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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.

Shrimp and Crab Empanadas

  • Prep Time 20 min
  • Total 50 min
  • Servings 12
  • Ingredients 14
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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

Instructions

  • Step 
    1
    Preheat oven to 350°F.
  • Step 
    2
    In a frying pan, heat the oil and sauté onion for 3 minutes on medium heat.
  • Step 
    3
    Add garlic and sauté for a few more minutes.
  • Step 
    4
    Add herbs and season with salt and pepper.
  • Step 
    5
    Transfer to a bowl and combine with shrimp, crabmeat and cheese.
  • Step 
    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.
  • Step 
    7
    Brush them with an egg wash made with the egg yolk and milk.
  • Step 
    8
    Bake for 25-30 minutes or until golden.
  • Step 
    9
    Serve with chimichurri and yellow pepper paste.

Nutrition

No nutrition information available for this recipe

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