How to make Crab Empanadas Recipe | Mexican Food Recipes (2024)

Published: · Updated: by Mely Martínez

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These crab empanadas are popular among beachgoers along the Gulf Coast of Mexico. Empanada vendors carry a basket covered with a tablecloth protecting the empanadas from the sand and will offer you shrimp, fish or crab empanadas.

Crab Empanadas

How to make Crab Empanadas Recipe | Mexican Food Recipes (1)

Some people, like my family, will go to the beach with an ice chest full of drinks, and just wait for the vendors to pass by their palapa.There are many types of vendors offering all kinds of foods and snacks, but we love to go for the empanadas. Even though they’re also sold at local seafood restaurants, the feeling of being at the seashore feeling the warm breeze, listening to the sound of the sea, and enjoying some crab empanadas with a cold beer, is simply priceless.

I hope you enjoy this recipe, it’s one of my favorite things to eat when I go to my hometown. Check the notes below for other filling recommendations.

How to make Crab Empanadas Recipe

JUMP TO FULL INSTRUCTIONS

How to make Crab Empanadas Recipe | Mexican Food Recipes (2)

Notes:

  • In my hometown, we usually add beer to the dough to form the batter, but you can use water and baking powder as indicated above.
  • I use almost the same process to make the dough as when I’m making flour tortillas, the only difference is using beer instead of plain water. You can use this same dough to make empanadas with other types of fillings, like potato, ground beef picadillo, cheese and ham, chicken, or anything you can imagine!

DIRECTIONS:
FOR THE STUFFING:

How to make Crab Empanadas Recipe | Mexican Food Recipes (3)
  • Heat the oil in a medium-size frying pan and add the chopped onion. Cook for a couple of minutes and stir in the garlic and crabmeat. Keep cooking for 2 more minutes and add the Serrano pepper and chopped tomato. Stir and place the lid on, and reduce heat to allow the tomato juices to release.
  • Cook for about 7-8 minutes, season with salt and pepper and allow them to cool down. The stuffing has to be cool when you use it to fill the empanadas.
How to make Crab Empanadas Recipe | Mexican Food Recipes (4)

TO PREPARE THE DOUGH:

  • Place flour, baking powder, and salt in a large bowl and mix well. Next, add the shortening and, with the help of a fork, incorporate it with the flour until it resembles coarse oatmeal. Now, slowly pour the beer and stir to form the dough.
  • Place the dough on a floured work surface. Knead the dough for a couple of minutes until it is soft and smooth.
  • Place the dough back in the bowl and cover with plastic wrap. Let the dough rest for at least 30 minutes. This resting time will release the gluten that will help you roll the dough easily.
How to make Crab Empanadas Recipe | Mexican Food Recipes (5)
  • After the resting time, separate the dough into 16 equal pieces. They should be about the size of a golf ball and will correspond to one empanada each. Cover them with the plastic wrap while you roll one at a time to form the empanadas.
  • Lightly dust your work surface and rolling pin with flour and start rolling each piece of dough to form a 5-inch diameter circle. If you have a hard time forming a round shape, use a small bowl and place it upside down over the already-rolled dough, then gently press it down to cut the dough into a circle.
  • Once you’ve formed the circle, place 3 tablespoons of crab filling on one side of the circle and fold the empanada, making sure the edge of the top part will be about a centimeter behind the bottom edge. (See picture above)
  • Using a kitchen brush, very lightly moisten the edge with water. Now, pinch and fold the edges into half-inch sections towards the center, using your thumb and your middle and index fingers, overlapping each fold until you finish at the other end of the empanada.
How to make Crab Empanadas Recipe | Mexican Food Recipes (6)
  • Place the empanada over a clean kitchen towel and cover with plastic wrap, then proceed to form the rest of the empanadas.
  • Once all the empanadas are ready to be fried, heat the oil in a large frying pan over medium-high heat. Fry the empanadas, turning once, about 4 minutes per side until they are deep golden. Do not overcrowd your frying pan; for a 12-inch pan, fry 3 or 4 at a time, giving them enough room to turn them when ready.
  • Remember, the oil is very hot, so be careful. Once ready, place them over the paper towel to drain or over a baking rack. You can eat them cold or warm. If you want to keep them warm, place them on a baking sheet in the oven at 250 degrees until you finishing cooking the rest of the empanadas.
How to make Crab Empanadas Recipe | Mexican Food Recipes (7)

Provecho and have fun cooking!

Mely,

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📖 Recipe

How to make Crab Empanadas Recipe | Mexican Food Recipes (8)

Crab empanadas

Mely Martínez

These crab empanadas are popular among beachgoers along the Gulf Coast of Mexico. Empanada vendors carry a basket covered with a tablecloth protecting the empanadas from the sand and will offer you shrimp, fish or crab empanadas.

5 from 8 votes

Print Recipe Pin Recipe

Course Antojitos, Appetizers

Cuisine Mexican

Servings 8

Calories 416 kcal

Ingredients

CRAB STUFFING

  • 1 Tbsp. olive oil
  • ¾ cup chopped white onion
  • 1 Lb. crabmeat
  • 2 garlic cloves finely diced
  • 1 Serrano pepper chopped
  • 1 cup chopped tomato
  • cup chopped cilantro
  • Salt and pepper to season

EMPANADA DOUGH

  • 2 ¼ cup All-purpose flour 300 grams
  • 5 Tbsp. vegetable shortening 60 grams
  • 1 cup of beer (any beer will do or use 1 cup water, plus 1
  • ½ tsp. baking powder)
  • 1 tsp. salt
  • 1 ½ cup vegetable oil for frying the empanadas

Instructions

FOR THE STUFFING:

  • Heat the oil in a medium-size frying pan and add the chopped onion. Cook for a couple of minutes and stir in the garlic and crabmeat. Keep cooking for 2 more minutes and add the Serrano pepper and chopped tomato. Stir and place the lid on, and reduce heat to allow the tomato juices to release.

  • Cook for about 7-8 minutes, season with salt and pepper and allow them to cool down. The stuffing has to be cool when you use it to fill the empanadas.

TO PREPARE THE DOUGH:

  • Place flour, baking powder, and salt in a large bowl and mix well. Next, add the shortening and, with the help of a fork, incorporate it with the flour until it resembles coarse oatmeal. Now, slowly pour the beer and stir to form the dough.

  • Place the dough on a floured work surface. Knead the dough for a couple of minutes until it is soft and smooth.

  • Place the dough back in the bowl and cover with plastic wrap. Let the dough rest for at least 30 minutes. This resting time will release the gluten that will help you roll the dough easily.

  • After the resting time, separate the dough into 16 equal pieces. They should be about the size of a golf ball and will correspond to one empanada each. Cover them with the plastic wrap while you roll one at a time to form the empanadas.

  • Lightly dust your work surface and rolling pin with flour and start rolling each piece of dough to form a 5-inch diameter circle. If you have a hard time forming a round shape, use a small bowl and place it upside down over the already-rolled dough, then gently press it down to cut the dough into a circle.

  • Once you’ve formed the circle, place 3 tablespoons of crab filling on one side of the circle and fold the empanada, making sure the edge of the top part will be about a centimeter behind the bottom edge.

  • Using a kitchen brush, very lightly moisten the edge with water. Now, pinch and fold the edges into half-inch sections towards the center, using your thumb and your middle and index fingers, overlapping each fold until you finish at the other end of the empanada.

  • Place the empanada over a clean kitchen towel and cover with plastic wrap, then proceed to form the rest of the empanadas.

  • Once all the empanadas are ready to be fried, heat the oil in a large frying pan over medium-high heat. Fry the empanadas, turning once, about 4 minutes per side until they are deep golden. Do not overcrowd your frying pan; for a 12-inch pan, fry 3 or 4 at a time, giving them enough room to turn them when ready. Remember, the oil is very hot, so be careful. Once ready, place them over the paper towel to drain or over a baking rack. You can eat them cold or warm. If you want to keep them warm, place them on a baking sheet in the oven at 250 degrees until you finishing cooking the rest of the empanadas.

Notes

  • In my hometown, we usually add beer to the dough to form the batter, but you can use water and baking powder as indicated above.
  • I use almost the same process to make the dough as when I’m making flour tortillas, the only difference is using beer instead of plain water. You can use this same dough to make empanadas with other types of fillings, like potato, ground beef picadillo, cheese and ham, chicken, or anything you can imagine!

Nutrition

Serving: 2empanadasCalories: 416kcalCarbohydrates: 30gProtein: 14gFat: 25gSaturated Fat: 13gCholesterol: 23mgSodium: 759mgPotassium: 270mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 8.6mgCalcium: 59mgIron: 2.3mg

Tried this recipe?Let us know how it was!

More Mexican Appetizers

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  • Dessert Empanadas
  • Mangonada Recipe
  • Hot Dogs a la Mexicana

Reader Interactions

Comments

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  1. Cynthia

    How to make Crab Empanadas Recipe | Mexican Food Recipes (13)
    I’m so excited to try this! Just to double check, if I use 1 cup of water, it’s 1 1/2 tsp baking powder right? And, is it ok for the water to be cold or room temperature? Thanks!

    Reply

    • Mely Martínez

      Hello Cynthia,
      Water is better to be warm.

      Reply

  2. Lizandra

    Hi! If using beer, do I still need to add the baking soda?

    Reply

    • Mely Martínez

      Helo Lizadra,
      No, only use one of the two.

      Reply

  3. PAULINE

    Love the idea of empanadas stuffed with crab.

    Reply

  4. Claudia Quinn

    How to make Crab Empanadas Recipe | Mexican Food Recipes (14)
    Se miran deliciosas ! where do you buy the crab meat?
    saludos desde California

    Reply

    • mmartinez

      Hello Claudia,
      Usually, any supermarket sells the crab meat in small plastic containers in their fridge section close to the seafood.

      Reply

  5. Rocio M Banda

    Hi Mely! Love your site! Glad to see food from Tamaulipas! I grew up in Anahuac, a small border town. I tried the dough recipe and required less beer/liquid than stated. I used a little more than half. My cooking instincts told me no to add everything at once. Also, I baked the empanadas instead of frying. I brush them with egg and turned beautiful!

    Reply

    • mmartinez

      Hello Rocio,
      Glad to know you follow your cooking skills when making the crab empanadas. Saludos! Thanks for the baking tips, I'm sure it will be of great help for other cooks.

      Reply

  6. Ros Emely

    This looks so good, I love empanadas and crab is one of my favorites 🙂

    Reply

  7. loves2spin

    Oh my! That sounds and looks so delicious!

    Reply

How to make Crab Empanadas Recipe | Mexican Food Recipes (2024)

FAQs

What are traditional empanadas made of? ›

Empanadas have their origin in the Spanish action Empanar connoting “wrap in bread.” Traditional empanadas hence are simply beef stuffing wrapped in pastry dough. Beef empanadas are small palm-sized meat pockets. They resemble the Arabian Samosas and Italian calzones.

Are empanadas Mexican or Spanish? ›

Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, vegetables, or even fruits. Empanadas have their origins in Galicia (Spain) and Portugal. They first appeared in Medieval Iberia during the time of the Moorish invasions.

What different types of empanadas are there? ›

We make ours in various flavors: Beef, Chicken, Cheese, Mexican Chorizo, Lobster, Crab, Vegetable, Ham & Cheese, Guava & Cheese, Pulled Pork, Bacon Potato & Cheese, and Apple Cinnamon, and then enclose them in flour dough. Empanadas are thought to have originated in Galicia, Spain.

Are empanadas healthy? ›

While it's quite tasty, it isn't the healthiest meal you can consume. The great news is you can still get your empanada fix with all the flavor, but less calories, fat, and more nutrition with healthier versions.

Are empanadas best fried or baked? ›

Both cooking methods produce delicious empanadas. If you want a healthier merienda, bake them in the oven. If you're working with less time, frying them is the way to go. Try both and ask your loved ones to vote on their favorite.

Are empanadas fried or baked? ›

Similar to an American turnover but far more versatile, an empanada is a fried or baked pastry shaped like a crescent moon. Once the bread has been made with flour dough or corn flour dough, it's then stuffed with myriad fillings depending on the occasion and your taste.

What country makes the best empanadas? ›

Argentina has become world-famous for their empanadas which are widely available in Buenos Aires and across the country as fast-food options and restaurant staples. As with many recipes, that of empanadas was shared through generations and carried to many other nations.

What is empanada in English? ›

noun. pasty [noun] a small pie made by wrapping pastry around meat, vegetables, or cheese and baking it. pie [noun] food baked in a covering of pastry. (Translation of empanada from the PASSWORD Spanish–English Dictionary © 2014 K Dictionaries Ltd)

What country invented empanadas? ›

Origins. The origin of empanadas is unknown, but they are thought to have originated in Galicia, a region in northwest Spain. A cookbook published in Catalan in 1520, Llibre del Coch by Robert de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French, and Arabian food.

What is the most common empanada? ›

Beef Empanada

This is the most popular empanada worldwide. It is filled with beef, onions, garlic, and other seasonings. It is a staple in many Latin American countries. The Beef Empanada is a savory pastry filled with a flavorful mixture of ground beef, onions, garlic, and various herbs and spices.

What American food are empanadas similar to? ›

Empanadas – pastry turnovers filled with a variety of savory ingredients – are either baked or fried and also can be known as empanadillas or pastelillos. They're similar to meat pies popular in other cultures like pasties in England, Natchitoches hand pies in Louisiana, and Russian blintzes.

Can a diabetic eat empanadas? ›

There is also salsa, made with tomatoes, herbs and spices. Here's the bad stuff for diabetics: Meals made with fried tortillas, such as chimichangas, taquitos and empanadas. Refried beans with cheese.

How many empanadas should I eat? ›

When the empanada is served us as an appetizer before a meal, it is usual to calculate one or two normal sized empanadas per person. If it is to be the main player in a meal, five or six are considered normal. With a genuine regional empanada from an Estancia in Buenos Aires, it is essential to wrap a napkin.

When should I eat empanadas? ›

Empanadas can be eaten for breakfast, lunch and dinner. They can be served as appetizers or snacks, but they can also easily make a full and satisfying meal.

What is the difference between Spanish empanadas and Mexican empanadas? ›

When the Spanish hit the New World in the 16th century they shared their empanada recipe with the Aztecs and Maya. The Spanish recipe was made with bread dough, the Mexican recipe with corn masa dough. This is where Mexican empanada history takes over. Each region in Mexico has their own version of the empanada.

What are Mexican empanadas made of? ›

The empanada dough is similar to a pie dough. It is made with cold butter, cold water, flour and egg. It comes out perfectly flakey, crispy and golden brown! The homemade empanadas are then stuffed with ground beef, potatoes, cumin, chili powder, paprika, peas and fresh herbs.

What pastry is empanadas made from? ›

Sugar – Yes we need some sugar in this recipe. I used brown sugar today as the molasses notes cooks down and add complexity to our dish. Puff pastry – Believe me you'll want to use store bought for this recipe, it'll save you time and energy. Egg – We're using an entire egg for an egg wash to top our Beef Empanadas.

What nationality makes the best empanadas? ›

Argentina has become world-famous for their empanadas which are widely available in Buenos Aires and across the country as fast-food options and restaurant staples. As with many recipes, that of empanadas was shared through generations and carried to many other nations.

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