Back By Popular Demand: Crab Empanadas With Mango Salsa

Back By Popular Demand: Crab Empanadas With Mango Salsa

It's time for another great seafood Sunday, friends!

Today we are amazed by one of our favorite foods, the empanada. There's something undeniably special about these portable, satisfying, and simply delicious little morsels. But our absolute favorite part of each empanada is the ability to incorporate a wide range of fillings, from savory to sweet, making them suitable for any meal or occasion. For a seafood twist on this classic Latin American dish, look no further than our latest recipe: Crab Empanadas with Mango Salsa!

Full of sweet, delicate flavors, crab meat brings a touch of luxury to every dish it encounters. And it offers excellent results from a nutrient point of view too! Crab is rich in folic acid, iron, selenium, zinc, niacin and vitamin B12. These nutrients are crucial for improving overall health and preventing various chronic conditions. Some research even suggests they can strengthen cognitive function, potentially reducing the risk of dementia and Alzheimer's disease.

To complement the stellar flavor and add a little extra color, we topped these perfect pouches with homemade mango salsa. Made with ripe, juicy mango, crunchy peppers, tangy lime juice and a hint of cilantro, this salsa adds a refreshing burst of tropical flavor that pairs well with the richness of the crab.

The final product is a flaky, convenient and portable meal, ideal for snacking on the go or serving as a crowd-pleasing appetizer. Simply put, these crab empanadas never fail to satisfy cravings and bring joy to all who consume them.

What are you waiting for? Grab your ingredients, roll up your sleeves and put on your empanada!

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Empanada Ingredients:

  • 1 tablespoon. olive oil
  • 1 pound of crab meat
  • ½ red onion, finely chopped
  • ½ red pepper, finely chopped
  • 1 Serrano chili pepper, finely chopped
  • 2 garlic cloves, minced
  • 1 Teaspoon. cumin
  • 2 tbsp. lime juice
  • 3 tbsp. coriander
  • 1 package of prepared puff pastry
  • Wholemeal flour, for dusting (optional)
  • 1 egg
  • 1 Teaspoon. waterfall
  • Salt and pepper to taste

Sauce ingredients:

  • ½ red onion, finely chopped
  • ½ red pepper, finely chopped
  • 1 peeled, pitted and diced mango
  • 1 jalapeno, finely chopped
  • 23 Table spoon. lime juice
  • ¾ cup coriander

Instructions for Empanadas:

  1. Heat oil in a large skillet over medium heat; add ½ onion, ½ red bell pepper, serrano chile, and garlic and cook until softened, about 5 minutes.
  2. Add the crab meat and mix, breaking up the meat. Add cumin, 2 tbsp. lime juice and 3 tbsp. coriander; Season with salt and pepper to taste. Reduce heat to low and cover. Cook for 5 minutes, remove from heat and set aside.
  3. Preheat oven to 375°F degrees; prepare baking trays with baking paper.
  4. While the oven is preheating, roll out the puff pastry on a lightly floured surface and flour the top of the dough. Roll out the puff pastry and cut out 4-inch circles using the rim of a glass or small bowl. Gather the scraps of dough and roll it out to cut out more circles. Lightly flour the circles and place them on the baking tray.
  5. Place crab filling in center of each round, distributing evenly. Fold over to enclose the filling. Using a fork, gently press the dough to seal the edges well, to complete the shape of the empanada; poke a few holes with a fork on top of the empanada.
  6. Whisk together the egg and 1 tsp. water to prepare the egg wash mixture. Brush the tops of the empanadas with the egg wash.
  7. Bake empanadas for 12-14 minutes or until golden brown. Set aside to cool slightly.

Sauce Instructions:

  1. While the empanadas cook, combine the mango, jalapeno, ½ onion, ½ red bell pepper, remaining cilantro, and 2 to 3 tbsp. lime juice in a small bowl. The best empanadas with mango salsa.

  • Author: Fish-based dish
  • Kitchen: Crab

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