Crab Empanadas

Ingredients

1 lb. Phillips Crab Meat
9.5 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 and pepper to taste

Cooking Instructions

• Drain kalamata olives and coarsely chop in food processor.
• Add dates, walnuts and 2 tsp. olive oil and blend.
• In a pan, sauté shallots, garlic, salt and pepper on medium-high heat in 2 Tbsp. olive oil until golden brown.
• Add red peppers and Seafood Magic, blend and heat through.
• Combine the walnut / raisin / olive paste, mix in pan and turn off heat.
• Gently fold in crab meat.
• Unroll pie crusts on a lightly floured surface. Cut out rounds, using a 3-inch cookie cutter.
• Place a large spoonful of the filling in the center of each round.
• Slightly wet the edge of the pastry, fold in half and pinch the edges with a fork to seal.
• Bake in a preheated 350°F oven 15-17 minutes or until golden brown.

Recipe Tip: If you’re short on time, try crab filling on your favorite crackers. Makes 15 medium or 25 small empanadas.

Featured Product