I’ve been really into fruit salsas this summer and when the hot, steamy weather last week left me craving watermelon, I decided to make a Latin American style meal featuring light and fresh summer flavors. These crab and corn empanadas were a huge hit! The crust was crispy and flakey and, while the flavor of the filling was unexpected, it just worked. The smokey and complex flavor of the poblano sauce paired perfectly with the rest of the meal — I based it off the enchilada sauce that I made for my pork and pineapple stacked enchilada and I was a little worried that it wouldn’t be good without being baked with cheese, but it definitely held its own in this dish. The pool of sauce under the empanada made for a gorgeous plate and I wouldn’t hesitate to serve this to guests. Actually, it would make a perfect dinner party dish, since the prep work is very quick and can be done ahead of time.
The empanadas were also great left over! I think they may have even gotten better after spending the night in the fridge. To reheat them, I just popped the in the toaster oven on “light” for 2 minutes — just enough to crisp up the outside and warm them through.
I served these with sauteed plantains and watermelon salsa (watermelon, red onion, jalapeno, lime juice, and salt). The meal was light and refreshing. If you want a more substantial dinner, they would also be great with a side of black beans.
[print_this]
- 1 can crab meat
- 2 scallions, sliced
- 1/2 lime, juiced
- 1 cup corn
- salt and pepper
- 1 egg, beaten together with 1 Tbs water
- 1 package puff pastry, thawed
In a large bowl, combine the crab meat, scallions, corn, and lime juice. Season with salt and pepper.
Cut each sheet of pastry into 4 squares. Place one rounded tablespoon of the crab and corn mixture into the center of each square. Brush the edges of the pastry with the egg, then fold it over to form a triangle with the filling inside. Use the tines of a fork to seal the pastry by crimping the edges together. Brush the top of the pastry with the remaining egg.
Arrange on a parchment-lined baking sheet and bake at 400 degrees for 20 minutes, or until golden brown.
Serves 8. Approx. 280 calories, 16 grams fat, 1 gram fiber, 8.5 grams protein
[/print_this]
- 2 poblano peppers
- 2 tomatillos
- 2 cups chicken stock
- 1 clove garlic, minced
- 1/4 onion, minced
- 1 tsp oregano
- salt and pepper
- 1 Tbs cornstarch
Light a grill or broiler to high. Place the chiles on the grill/under the broiler and cook for several minutes until the skins turn black and begin to blister. Remove and allow to cool. Remove the papery leaves from the tomatillos and add those. Cook 1-2 minutes or until they just begin to soften. Remove and let cool.
Remove the stem and seed core from the peppers. Use a knife to scrape away the outermost layer of skin (it will be very thin and film-like and should peel off fairly easily). Chop.
Use a blender or food processor to puree the tomatillos. Add the tomatillo puree, chopped chiles, broth, onion, garlic, oregano, salt, and pepper to a saucepan and bring to a boil. Reduce heat and let simmer for 10 minutes. Whisk in the cornstarch and let simmer another 10 minutes, or until the sauce is thickened.
Yields approx. 1.5 cups sauce
[/print_this]
Tbasco says
10/22 at 11:22 amI have printed out the recipe and I’m on my way to the store right no! Thanks!
Lindsey says
09/12 at 8:42 pmI’ve had this recipe bookmarked for ages and we finally made this tonight. They were SUPER easy and SO friggin’ good. My husband absolutely loved them. Thanks for a great recipe–we’ll definitely make these again! Plus, we have two left over, and they’ll be breakfast tomorrow! 🙂
Lynn @ I'll Have What She's Having says
08/07 at 9:20 pmYum! This looks like a great meal for a hot day.
MelissaNibbles says
08/04 at 1:05 pmThis sounds really good and not that difficult to make. Thanks!
Paula - bell'alimento says
08/03 at 8:41 pmYou had me a crab! It looks scrumptious!
Lindsey says
08/03 at 12:43 pmI can’t wait to make these! They look delicious! Hmmm…this may be dinner tonight.
Kelly says
08/03 at 12:24 pmI love the idea of a baked empanada. Those look fantastic. I may have to whip some up since the veggies are looking fab at the market these days. Also, I felt the EXACT same way about the bertolli sauce on the lobster pasta.
Betty @ scrambled hen fruit says
08/02 at 8:39 pmThese look fabulous- I love all of those flavors together. Crab is my favorite!
grace says
08/02 at 5:44 pmoh, that flaky pastry and the delicious sauce–what tremendous components. don’t even get me started on the filling–wowza!
MOnique says
08/02 at 2:11 pmOY! Poblano sauce!
Can i drink it?/
MMMM get in my belly!
love this!
Cara says
08/02 at 1:47 pmI’ve never made empanadas, but I love the idea of simplifying them with puff pastry and a light crab & corn filling. The sauce sounds wonderful too!
Cynthia (It All Changes) says
08/02 at 1:06 pmAre those maduros or fried plantains with them?
Lauren says
08/02 at 5:45 pmThey’re plantains that I fried in a tiny bit of olive oil. So yummy!!
Joan Nova says
08/02 at 11:44 amThis looks like a very tasty dish. Great combination of flavors and a refreshing side of watermelon salsa.
Alisa says
08/02 at 11:41 amGreat idea to use puff pastry for the empanadas. Love the use of crab with a poblano sauce – nice contrast.
Heather says
08/02 at 10:51 amI wish I wasn’t allergic to crab! I will have to find my own filling, maybe ground turkey with the corn?
bellini valli says
08/02 at 9:41 amThese are perfect little bites.
RavieNomNoms says
08/02 at 8:39 amThis look really good! Thank you for sharing! I have never seen an empanada with crab before, but it sure does look appetizing!
Baking Barrister says
08/01 at 11:18 pmEmpanadas are amongst the few things I learned to love to eat while living in Chile. This is such a great twist on them–and much easier than making dough.
rebecca subbiah says
08/01 at 11:18 pmoh wow this rocks love empanadas and with crab this is amazing
Joanne says
08/01 at 11:14 pmI’ve been loving the pairing of fruit in savory dishes lately as well. That sauce looks so rich and delicious…the perfect summer meal!
Krissyp says
08/01 at 11:08 pmThese look amazing. I am in Maryland and have the luxury of fresh crab. Can’t wait to give these a try. Thanks for posting.
Baking Serendipity says
08/01 at 11:05 pmThese look delicious! I can totally see them being even better the next day, after the flavors have settled into one another more. And I’m a huge leftover fan, which makes this recipe pretty perfect for me. Thanks for sharing!