Mexican Golden Jumbo Crab Empanadas with Remoulade
Mexican Golden Jumbo Crab Empanadas with Remoulade
Ingredients
For the Crab Empanadas
8 to 10 large empanada wrappers, about 6 inches each
Canola oil or vegetable oil, for frying
8 ounces cream cheese, softened
8 ounces lump crab meat, picked over for shells
4 ounces claw crab meat
1 cup shredded Oaxaca cheese, Monterey Jack, or mozzarella
1/4 cup red bell pepper, finely diced
1 small jalapeño, finely minced, optional
1/4 cup white onion or shallot, finely minced
2 tablespoons fresh cilantro, chopped
1 tablespoon green onion, minced
1 teaspoon minced garlic or garlic paste
1 teaspoon Worcestershire sauce
1 teaspoon lime juice
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon Old Bay seasoning
1/2 teaspoon black pepper
Salt, to taste
For the Mexican Remoulade
1/2 cup mayonnaise
1 tablespoon lime juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon chopped cilantro
1 teaspoon chopped chives or green onion
1 teaspoon hot sauce or chipotle sauce
1/2 teaspoon Old Bay seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper, optional
Black pepper, to taste
Salt, to taste
For Serving
Lime wedges
Extra chopped cilantro
Sliced jalapeños, optional
Extra remoulade, for dipping
Instructions
Make the Remoulade
In a small bowl, whisk together the mayonnaise, lime juice, Dijon mustard, Worcestershire sauce, cilantro, chives or green onion, hot sauce, Old Bay seasoning, smoked paprika, onion powder, cayenne pepper, black pepper, and salt.
Mix until smooth and creamy.
Cover and refrigerate while you prepare the empanadas so the flavors can blend.
Prepare the Crab Filling
In a large mixing bowl, combine the softened cream cheese, claw crab meat, shredded Oaxaca cheese or Monterey Jack, red bell pepper, jalapeño if using, onion or shallot, cilantro, green onion, garlic, Worcestershire sauce, lime juice, smoked paprika, chili powder, cumin, Old Bay seasoning, black pepper, and a small pinch of salt.
Mix until creamy and evenly combined.
Gently fold in the lump crab meat last so the larger crab pieces stay tender and intact.
Taste the filling and adjust with more lime juice, seasoning, or salt if needed.
Fill the Empanadas
Place one empanada wrapper on a clean surface.
Spoon about 2 tablespoons of crab filling into the center of the wrapper.
Do not overfill, or the empanadas may open while frying.
Fold the wrapper over the filling to form a half-moon shape.
Press the edges firmly together, then seal by crimping with a fork.
Repeat with the remaining wrappers and filling.
Fry Until Golden
Heat about 2 inches of canola oil in a deep skillet or heavy pot to 350°F / 175°C.
Carefully add the empanadas in small batches.
Fry for about 4 to 5 minutes, turning as needed, until deeply golden brown and crisp on both sides.
Transfer the fried empanadas to a wire rack or paper towel-lined plate to drain.
Serve
Arrange the hot empanadas on a serving platter.
Serve immediately with chilled Mexican remoulade on the side.
Garnish with lime wedges, fresh cilantro, and sliced jalapeños if desired.
Enjoy while the pastry is crisp, the crab filling is creamy, and the cheese is still warm and melted.
Notes
These Mexican Golden Jumbo Crab Empanadas are rich, crispy, creamy, and lightly spicy. The crab filling has a bright Mexican-inspired flavor from lime, cilantro, jalapeño, cumin, smoked paprika, and chile seasoning.
For a milder version, leave out the jalapeño and cayenne.
For a spicier version, add minced serrano pepper, chipotle powder, or extra hot sauce to the filling or remoulade.
Oaxaca cheese gives the filling a beautiful Mexican-style melt, but Monterey Jack or mozzarella also works well.
The remoulade should be chilled before serving so it gives a cool, creamy contrast to the hot crispy empanadas.