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Ingredients

8 oz. Phillips Chef’s Select Crab Meat Blend
3 Tbsp. extra virgin olive oil
8 oz. fresh chorizo
1 cup diced onions
3 tsp. smoked paprika, divided
1 tsp. minced garlic
1/2 cup cooking sherry
8 oz. shredded cheddar jack cheese (substitute Manchego for an authentic Spanish touch)
salt and pepper to taste
36 wonton wrappers
canola oil
2 Tbsp. salt

Mojo Picante Romesco — Spanish Red Pepper and Almond Sauce
2 large jarred roasted red peppers (about 8 oz.)
1/3 cup drained and coarsely chopped sun-dried tomatoes
1/3 cup toasted slivered almonds
1/3 cup extra virgin olive oil
1 garlic clove
2 Tbsp. red wine vinegar
1 tsp. smoked paprika
½ tsp. salt
pinch of cayenne pepper

Cooking Instructions
  • In a large skillet over medium-high, heat 2 Tbsp olive oil.
  • Add chorizo and saute until lightly browned, about 5 minutes. Remove to drain on a paper towel.
  • To the same skillet add remaining 1 Tbsp olive oil and add the onions. Saute until starting to caramelize, about 8 minutes.
  • Add 2 tsp. smoked paprika and garlic and stir for about a minute until fragrant. Add the sherry and cook until completely reduced.
  • Transfer cooked onions to a medium bowl and mix in the reserved chorizo. Allow to cool for a few minutes and mix in the shredded cheese, then gently fold in the Phillips crab meat
  • Place about one tablespoon of crab/chorizo mixture in the center of each wonton skin. Dampen edges of wonton with fingertip to help seal. Fold wonton skin over filling to form a triangle, pressing to seal. Place on a sheet pan and repeat. (These can be frozen at this juncture for use at a later date. Simply defrost and continue with preparation.
  • Heat canola oil (2” deep) in a Dutch oven over medium high heat to 375 degrees F.
  • In a small bowl, mix salt and remaining teaspoon smoked paprika.
  • Deep-fry a few at a time, about 30 seconds or until golden brown. Drain on a paper towel. Sprinkle with salt and paprika mixture.
  • Serve warm with Smoky Mojo Picante Romesco. Place all ingredients into a food processor or blender and blend until smooth. Thin with olive oil if needed. Serve alongside the empanadas.

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