Crab Empanadas Recipe—pair them with Casillero del Diablo or Frontera
These baked pastries are packed with sweet crab meat for an Eastern Shore twist on a classic Spanish dish.
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Cooking tools:
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Spoon
- Oven
- Baking sheet
- Parchment paper
Ingredients
- 1 lb. Phillips Crab Meat
- 9 1/2 oz. jar of Mezzetta Sliced Greek Kalamata Olives
- 1/2 c. walnuts, chopped
- 1/4 c. Sunsweet Dates or Antioxidant Blend
- 4 tsp. olive oil
- 2 shallots, minced
- 2 garlic cloves, minced
- 16 oz. jar of Mezzetta Roasted Bell Peppers, chopped
- 3 Tbsp. Chef Paul Prudhomme’s Seafood Magic
- 1 pkg. 15 oz. refrigerated pie crust
- salt
- pepper
Ready to cook this?
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