Crab Meat Empanadas

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Prep Time: 15min | Servings: Servings

These Crab Meat Empanadas with Cream Cheese combine savory lump crab meat, soft cream cheese, and sautéed bell peppers inside golden, flaky pastry—ideal for a seafood-forward appetizer or snack that’s ready in under 40 minutes.

  • 1 lb Handy’s Lump Crab Meat
  • ¼ cup green bell pepper (diced)
  • ¼ cup red bell pepper (diced)
  • ¼ cup white onions (diced)
  • 2 tbsp. cream cheese
  • 1 tbsp. vegetable oil
  • Garlic powder, paprika, salt, and pepper (to taste)
  • Empanada discs

  • Dice green and red bell peppers, white onion

  • Thaw and pick over lump crab meat for shells

  • Set up empanada discs and tray for baking

  • Preheat oven to 375 °F

  • Heat oil in a skillet over medium heat, then sauté bell peppers and onion until tender (~3 minutes).

  • Add crab meat and seasonings (garlic powder, paprika, salt, and pepper). Stir and cook for about 2 minutes, then remove from heat.

  • Stir in cream cheese until evenly distributed, then refrigerate the filling until slightly chilled.

  • Place about 1–2 tablespoons of filling in the center of each empanada disc. Moisten the edges with water, fold in half, and crimp to seal.

  • Arrange empanadas on a parchment-lined baking sheet.

  • Bake at 375 °F for 15–20 minutes, or until golden-brown.

  • Serve warm.