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Rosa Mexicano Crab Empanadas Recipe
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Rosa Mexicano Crab Empanadas Recipe

Make this Straight-From-the-Restaurant Rosa Mexicano Crab Empanadas Recipe at home and your Crab Empanadas will taste just like Rosa Mexicano.
Prep Time30 minutes
Active Time30 minutes
Total Time1 hour
Course: Appetizer, Dinner, Lunch, Party Recipe
Cuisine: Mexican, TexMex
Keyword: Crab, Local and Regional Favorite Recipes, Mexican, Mexican Restaurant-Style Recipes, Seafood
Yield: 8 Servings

Ingredients

Crab Filling

  • 2 tablespoons Butter
  • 1/2 cup chopped White Onion chopped
  • 1 tablespoon seeded and chopped Jalapeño
  • 1/2 teaspoons ground Cumin
  • 3/4 teaspoon crumbled Oregano
  • Salt and freshly ground Black Pepper to taste
  • 1/2 cup Cream
  • 1/2 pound Jumbo Lump Crab Meat picked over
  • 1/2 cup Crème Fraiche or Sour Cream

Empanadas

  • 1 1/2 cups Crab Empanada Filling
  • Turnover or Empanada) Dough homemade or storebought (can be found in most supermarkets) frozen, thawed
  • Canola Oil for pan frying

Instructions

Crab Filling

  • Place butter in a saucepan.
  • Place over medium heat.
  • Cook butter until it melts and start to color slightly.
  • Add onion and jalapeño. Cook until onion is soft and translucent.
  • Add cumin and oregano. Cook 1 minute.
  • Add cream. Bring to a boil. Cook 3 minutes at medium heat
  • Taste. Add salt and pepper, to taste.
  • In a small bowl, add crab meat and crème fraiche. Mix gently but well.
  • Toss crab mixture into the sauce pan, carefully keeping the lumps as whole as possible.
  • Taste again. Add salt and pepper, to taste.

Empanadas

  • Remove 1 sheet of dough.
  • Place sheet flat on a work surface.
  • Fill sheet with 2 tablespoons prepared crab filling.
  • Fold over and seal, crimping the edges with the tines of a fork.
  • Repeat with remaining shells and filling.
  • Place a heavy bottomed saucepan over medium to high heat. Add enough canola oil to cover the empanada halfway, approximately 1/4 inch.
  • Heat the oil to 375°F .
  • Add empanadas, a few at a time, do not crowd, and fry until golden brown, turning over when needed.
  • Remove to a paper towel-covered plate to drain.
  • Repeat until all empanadas are cooked.
  • Serve hot.

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