Baked Crab & Corn Empanadas

Need a new way to use up that summer sweet corn? These Baked Crab and Corn Empanadas are a handheld savory snack that's bursting with flavor and fun to eat! Baked instead of fried, they're a lightened up version of a classic Latin American bite.

Step 1

Preheat the oven to 375 degrees. Line a baking pan with parchment paper or foil. Set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 5

Get the full ingredient list  in the post!

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