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 and add cilantro, crab meat and mayonnaise, folding it together gently until mostly uniform {be careful not to break up the crab too much.} Set aside to cool.
Meanwhile, 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. Using the tines of a fork, crimp the edges of the empanada. Place onto prepaped baking pan and brush with egg wash. Repeat with the rest of the filling -- you should get 6 good-sized empanadas. {Simply double the filling mixture for a dozen.}
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.