Appetizer for 8
Crab Empanadas
Crisp beer dough surrounds a seasoned crab, tomato, onion, and pepper filling, then the empanadas fry until golden.
$1.84per serving $
40 minstart to table
8servings
Ingredients
- 1 tbsp olive oil
- 3/4 cup chopped white onion
- 1 lb crabmeat
- 2 cloves garlic
- 1 serrano pepper
- 1 cup chopped tomato
- 1/3 cup chopped cilantro
- salt and pepper to season
- 2 1/4 cup all-purpose flour
- 5 tbsp vegetable shortening
- 1 cup beer
- 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 cup vegetable oil (optional)
Steps
- Heat olive oil in a skillet over medium heat, then cook onion, garlic, and serrano pepper for 3 minutes.
- Stir in tomato, crabmeat, cilantro, salt, and pepper, and cook for 5 minutes; cool slightly.
- Mix flour, baking powder, and salt in a bowl, then cut in shortening and stir in beer to form dough.
- Knead the dough briefly, divide it into eight pieces, and roll each piece into a thin circle.
- Place filling on each circle, fold the dough over, press the edges closed with water, and crimp them.
- Heat vegetable oil in a deep skillet to 350 F and fry the empanadas in batches for 3 to 4 minutes per side.
Main ingredient on sale this week? See what to make with crab on sale.
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