Crab Empanadas with Mango Salsa [VIDEO]

Get ready for a serious crab craving with our third recipe video of the year! Crab Empanadas with Mango Salsa – confirm that delicious seafood and classic Mexican cuisine go hand in hand! The sweet taste of the mango salsa is a pleasant contrast to the fiery flavors of the serrano chili, making this a unique dish your guests won’t forget. The empanadas are perfect appetizers, (think Tailgate parties!), but can also be served as a light lunch or with a salad for a filling dinner. Now, let’s start cooking!

Empanada Ingredients:

• 1 Tbsp. olive oil
• 1 lb. lump crabmeat
• ½ red onion, finely chopped
• ½ red bell pepper, finely chopped
• 1 serrano chili, finely chopped
• 2 cloves garlic, minced
• 1 tsp. cumin
• 2 Tbsp. lime juice
• 3 Tbsp. cilantro
• 1 package prepared puff pastry
• Whole wheat flour, for dusting (optional)
• 1 egg
• 1 tsp. water
• Salt and pepper, to taste

Salsa Ingredients:

• ½ red onion, finely chopped
• ½ red bell pepper, finely chopped
• 1 mango, peeled, pitted and diced
• 1 jalapeno, finely chopped
• 2-3 Tbsp. lime juice
• ¾ cup cilantro

Instructions for Empanadas:

1. Heat oil in a large skillet over medium heat; add ½ onion, ½ red bell pepper, serrano chili and garlic and cook until softened, about 5 minutes.
2. Add crabmeat and stir, breaking up the meat. Add cumin, 2 Tbsp. lime juice and 3 Tbsp. cilantro; season with salt and pepper to taste. Reduce heat to low and cover. Cook for 5 minutes, remove from heat and set aside.
3. Preheat oven to 375°F degrees; prepare baking sheets with parchment paper.
4. While oven is preheating, lay out puff pastry on a lightly floured surface, and flour the top of the dough. Roll out puff pastry and cut out 4-inch circles using rim of a glass or small bowl. Collect dough scraps and roll out to cut more circles. Flour the circles lightly and place circles on baking sheet.
5. Place crab filling in center of each round, distributing evenly. Fold over to enclose filling. Using a fork, gently press dough to seal edges tightly, to finish empanada shape; poke a few holes with a fork in top of empanada.
6. Beat together egg and 1 tsp. water to make egg wash mixture. Brush top of empanadas with egg wash.
7. Bake empanadas for 12-14 minutes, or until golden brown. Set aside to cool slightly.

Instruction for Salsa:

1. While empanadas are baking, combine mango, jalapeno, ½ onion, ½ red bell pepper, remaining cilantro and 2-3 Tbsp. lime juice in a small bowl. Top empanadas with mango salsa.

Did you miss our first two recipe videos? Check them out here: Shrimp & Pesto Naan Pizza and Grilled Cod & Avocado Tacos. To be alerted each time we release new videos, be sure to subscribe to the Dish on Fish YouTube channel.

Video styling: Monica Lavin of Lavin Label
Videography: iMint Media