Preheat the oven to 375 degrees. Line a baking pan with parchment paper or foil. Set aside.
Heat a tablespoon of oil in a large skillet over medium-high heat. Add onion, red bell pepper and jalapeno pepper and cook for 3-4 minutes until they begin to soften. Add corn and cook another 3-4 minutes until the corn begins to brown in spots.
Sprinkle adobo seasoning over mixture and stir to combine. Squeeze fresh lime juice into mixture, scraping the bottom of the pan to get any browned bits.
Remove from heat. Add cilantro, crab meat & mayonnaise; fold together {be careful not to break up the crab too much.} Set aside to cool. Make an egg wash for the empanadas by whisking together egg and water.
Place the thawed empanada dough discs on a clean surface. Scoop about ¼ cup of the crab mixture into the center of each circle. Brush a bit of egg wash around the edge of the dough -- this will be the "glue" that seals it.
Fold the dough over the filling to form a semi-circle, pressing down to adhere the edges. Crimp the edges with a fork. Place on baking pan; brush with egg wash. Repeat with the rest of the filling.
Bake the empanadas for 12-14 minutes, until they turn golden brown and have puffed up. {They'll also have some bubbly air pockets that form on the surface.} Let cool slighly before serving with your favorite salsa, dip or aioli.