Crab And Goat Cheese Empanadas Recipes

CRAB AND GOAT CHEESE STRUDEL

Steps:

• In a medium mixing bowl combine the goat cheese with the lemon juice, salt, pepper, and basil; mix together well and set aside. Cut the phyllo pastry in half lengthwise so that you have 2 (5 1/2-inch) wide pieces of dough. Keeping the piles of dough covered with a damp tea towel, lay one sheet of phyllo out on a lightly floured surface, brush it with a little melted butter, and place another sheet on top of it, staggered bu 1/2-inch to the left. Repeat until you have 4 layers of phyllo, staggering each by 1/2-inch, and then repeat the process to make a second identical pile. Spread half the goat cheese mixture in a line 1/2-inch in from one long inner edge of each phyllo pile. Next to the strip on the inside, make a long line of half the shredded crab meat. Distribute half the grilled onions and asparagus next to the crab, brush the long edge and the 2 short edges of the phyllo with meted butter and roll up the strudels tightly from left to right, squeezing the edges to seal them. Place the 2 strudels seam-side down on a baking sheet and brush the outside of each strudel with more melted butter. Sprinkle with the bread crumbs and, if desired, refrigerate for up to 2 hours.
• Roast the bell peppers over a gas flame, or on a tray under a hot broiler, turning so that the skin is evenly charred without burning and drying out the flesh. transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. The easiest way to peel them is to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel them under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds, and veins. In a blender, process the flesh to a smooth puree. You should have about 1 cup of puree.
• In a medium mixing bowl, combine red pepper puree with the lime juice, sour cream, paprika, salt, and pepper to taste. Blend together well and refrigerate, covered, until needed.
• Preheat the oven to 400 degrees and bring the sauce to room temperature. Bake the strudels in the hot oven for about 15 to 20 minutes, or until they are crisp and golden. Remove them to a cutting board, rest for 5 minutes, and slice off and discard or eat the very ends of the strudels. Slice each strudel into 3 equal lengths and slice each length into 3 spirals. Make a little pool of the red pepper sauce on each of 6 plates and place 3 spirals, cut side up, on the sauce. Garnish with a leaf of lettuce and serve immediately.

CRAB EMPANADAS WITH GARLIC-LIME AIOLI

Steps:

• For the empanadas: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Add olive oil to lightly coat a medium saute pan over medium heat. Add the red onion and cook until just translucent, about 5 minutes. Add the garlic and jalapeno and cook for an additional 3 minutes. Add the corn, cilantro and crab and stir to combine. Taste and season with salt and crushed red pepper. Remove from the heat and allow to cool slightly until cool enough to handle.
• Meanwhile, roll out each dough into 11-inch rounds, using flour as needed to avoid sticking. Cut the dough using a cookie cutter or lip of a glass into desired size, anywhere from 4 to 6 inches. Use all of the dough, putting scraps together and rolling out again. Divide filling equally among all of the dough, placing the filling in the center. Brush the sides of the dough lightly with the egg wash and fold to form a half moon. Press the edges together with a fork to seal. Place on the baking sheet about 2 inches apart and brush with the remaining egg wash. Using a fork, poke a few holes in the top of each empanada to allow steam to escape while baking. Bake until the dough is golden brown and flaky, about 20 minutes. Remove from the oven and serve with the aioli.
• For the aioli: Add the garlic, vinegar, lime zest and juice and egg yolks to the bowl of a food processor. Turn the machine on. While the machine is running, begin adding the oil, drop by drop, until you see the mixture thicken. When the mixture begins to look like a smooth homogeneous mixture, the oil can be added in a slow thin stream. If the mixture is too thick, add a few drops of water to thin it down. Season with salt and taste to make sure it is delicious.

CHAVRIE CRAB EMPANADAS

Steps:

• Filling: In a sauté pan on medium, heat olive oil and sauté onion, garlic, jalapeño, and red pepper. Set aside to chill.
• In a large mixing bowl, combine the remaining ingredients. Season, to taste, with salt and pepper.
• Mix sautéed vegetables with the crabmeat mixture and place in the refrigerator.
• Lay thawed pie dough on a lightly floured flat surface cut 3 inch circle.
• To assemble, spoon about 1/2 to 3/4 tablespoons of the filling in the center of each empanada dough rounds.
• Fold over to form a half-moon pie shape and crimp the edges to seal.
• Place finished empanadas in the refrigerator on sheet tray. Fry in 3 inches of vegetable oil until golden brown or for a healthier version, bake in the oven.