These baked Crab Empanadas 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
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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