Appetizers & Dips

Crab Empanadas

These baked pastries are packed with sweet crab meat for an Eastern Shore twist on a classic Spanish dish. Pair with a Carmenere such as Casillero del Diablo or Frontera.


1 lb. Phillips Crab Meat
9.5 oz. jar of Mezzetta Sliced Greek Kalamata Olives
1/2 c. walnuts, chopped
1/4 c. Sunsweet Dates or Antioxidant Blend
4 tsp. olive oil
2 shallots, minced
2 garlic cloves, minced
16 oz. jar of Mezzetta Roasted Bell Peppers, chopped
3 Tbsp. Chef Paul Prudhomme’s Seafood Magic
1 pkg. 15 oz. refrigerated pie crust
salt and pepper to taste

Cooking Instructions
  • Drain kalamata olives and coarsely chop in food processor.
  • Add dates, walnuts and 2 tsp. olive oil and blend.
  • In a pan, sauté shallots, garlic, salt and pepper on medium-high heat in 2 Tbsp. olive oil until golden brown.
  • Add red peppers and Seafood Magic, blend and heat through.
  • Combine the walnut / raisin / olive paste, mix in pan and turn off heat.
  • Gently fold in crab meat.
  • Unroll pie crusts on a lightly floured surface. Cut out rounds, using a 3-inch cookie cutter.
  • Place a large spoonful of the filling in the center of each round.
  • Slightly wet the edge of the pastry, fold in half and pinch the edges with a fork to seal.
  • Bake in a preheated 350°F oven 15-17 minutes or until golden brown.

Recipe Tip: If you’re short on time, try crab filling on your favorite crackers. Makes 15 medium or 25 small empanadas.

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