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Crab Empanadas Recipe

   
 

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     Crab Empanadas

Category   Appetizers
Sub Category   None

Ingredients
6 oz. canned crabmeat, drained
2 tbsp sour cream
1 tsp Dijon mustard
1/2 cup diced green onions
Salt and pepper to taste
Flour
1 box puff pastry
Cooking spray
 

Instructions
Preheat oven to 400 degrees. Combine crabmeat, sour cream, mustard and onions in a medium-size bowl and season with salt and pepper. Set aside. Light dust a clean surface with flour and lay one sheet of puff pastry on top. Store the rest in the fridge until you are ready to use.
Use a 3 inch round cookie cutter (or an upside-down mug) to cut out pieces of puff pastry. One box will make 18-24. Fill each piece with 1 tsp of crab mixture, then fold each piece in half. Use the back of a fork to seal the edges.
Line a baking sheet with aluminum foil and spray surface with a layer of cooking spray. Place empanadas approximately 2 inches apart. Bake for 12 minutes or until golden brown.
Serving Suggestions
Serve with guacamole


Originally Submitted
7/2/2010





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