Empanadas de Cangrejo y Mango (Crab-and-Mango Empanadas)

Empanadas de Cangrejo y Mango (Crab-and-Mango Empanadas)
Photo by Cooking Light


  • 4 ounces lump crabmeat, drained and shell pieces removed
  • Masa de Empanadas (Empanada Dough)
  • ¼ cup chopped green onions
  • 1 jalapeño pepper, seeded and minced
  • 1 tablespoon chopped fresh cilantro
  • ¼ cup frozen whole-kernel corn, thawed
  • Cooking spray
  • + 4 more ingredients
    • ½ cup chopped peeled mango
    • 1 tablespoon water
    • 2 tablespoons fat-free mayonnaise
    • 1 large egg, lightly beaten

Preheat oven to 425°. Combine first 7 ingredients. Cut the Empanada Dough into 12 circles using a 4-inch biscuit cutter. Spoon 1 tablespoon filling onto half of each circle, leaving a 1/2-inch border. Combine water and egg; brush egg mixture around edge of each circle. Fold dough over filling; pr...

View full recipe at My Recipes


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