Imagine biting into a crispy, golden-brown pastry that reveals a creamy, succulent crab filling bursting with fresh flavors - that's exactly what these Mexican-style empanadas de jaiba cangrejo promise! These irresistible seafood pockets are not just a meal, but a culinary adventure that transforms simple ingredients into a gourmet experience that will transport you straight to the vibrant coastal kitchens of Mexico.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 12 empanadas
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butter, softened
- 1/4 cup cold water
- 1 cup crab meat
- 1/4 cup cream cheese
- 1/4 cup green onions, chopped
- 1 tsp lime juice
- Salt and pepper to taste
- Oil for frying
Instructions
- In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Mix well to ensure the salt is evenly distributed.
- Add the softened butter to the flour mixture. Using your fingers or a pastry cutter, blend the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water, so add it slowly. Knead the dough gently for about 2-3 minutes until smooth.
- Wrap the dough in plastic wrap and refrigerate for about 15-20 minutes to allow it to rest and become easier to roll out.
- While the dough is resting, prepare the filling. In a medium bowl, combine the crab meat, cream cheese, chopped green onions, lime juice, salt, and pepper. Mix well until all ingredients are fully incorporated.
- After the dough has rested, remove it from the refrigerator and divide it into 12 equal portions. On a lightly floured surface, roll out each portion into a circle about 1/8 inch thick.
- Place a generous tablespoon of the crab filling in the center of each dough circle. Be careful not to overfill, as this may cause the empanadas to burst during cooking.
- Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. You can use a fork to crimp the edges for a decorative touch and to ensure they are well sealed.
- Heat oil in a deep skillet or frying pan over medium heat. To test if the oil is ready, drop a small piece of dough into the oil; it should sizzle and rise to the surface.
- Carefully place the empanadas in the hot oil, frying in batches to avoid overcrowding. Fry each side for about 3-4 minutes or until they are golden brown and crispy.
- Once cooked, remove the empanadas from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve the empanadas de jaiba cangrejo hot with your favorite dipping sauce or salsa. Enjoy!
Tips
- Ensure your butter is softened but not melted for the perfect dough texture.
- Don't overfill the empanadas to prevent them from bursting during frying.
- Use fresh, high-quality crab meat for the most authentic flavor.
- Keep the oil temperature consistent around 350-375°F for even, crispy frying.
- Let the dough rest in the refrigerator to make it easier to handle and roll.
- Use a fork to create a decorative seal and prevent filling from leaking.
- Drain fried empanadas on paper towels to remove excess oil and maintain crispiness.
- Serve immediately for the best taste and texture.
Nutrition Facts
Calories: 200kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
