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


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


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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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