Can I bake these empanadillas instead of frying?
Yes, you can bake them! Brush the sealed empanadillas with an egg wash and bake at 375°F/190°C for 15-20 minutes, or until golden brown and puffed.
LUNCH
Puerto Rican Empanadillas de Jueyes (Crab Turnovers)
These savory Puerto Rican Empanadillas de Jueyes are crispy, golden turnovers filled with a flavorful, seasoned crab mixture. Perfect for a satisfying lunch or a delightful appetizer, they offer a taste of the Caribbean with every bite.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced onion and green bell pepper, cooking for 5 minutes until softened.
02
Stir in the minced garlic, cooking for 1 minute until fragrant. Add the drained crab meat, tomato sauce, adobo seasoning, and dried oregano. Mix well and cook for 5 minutes, allowing the flavors to meld.
03
Remove the crab filling from the heat and let it cool slightly. Lay out the empanadilla discs on a clean surface.
04
Place about 1 tablespoon of the crab filling onto one half of each empanadilla disc. Moisten the edges of the disc with a little water.
05
Fold the disc over to form a half-moon shape, pressing the edges firmly to seal. Use a fork to crimp the edges, ensuring a tight seal.
06
Heat 3 cups of vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F/175°C. Fry the empanadillas in batches for 3-4 minutes per side, or until golden brown and crispy.
07
Carefully remove the fried empanadillas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve warm.
About This Recipe
These savory Puerto Rican Empanadillas de Jueyes are crispy, golden turnovers filled with a flavorful, seasoned crab mixture. Perfect for a satisfying lunch or a delightful appetizer, they offer a taste of the Caribbean with every bite.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of sazón with achiote to the crab filling for color and a subtle earthy taste. Ensure the crab filling is not too wet, as this can make the empanadillas soggy. Don't overcrowd the pan when frying to maintain oil temperature and ensure even cooking.
Easy Substitutions
If fresh crab meat is unavailable, high-quality canned crab works well. For a different protein, cooked and shredded chicken or ground beef can be seasoned similarly. If empanadilla discs are hard to find, puff pastry sheets cut into circles can be used as a substitute.
Storage & Reheating
Store leftover empanadillas in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F/175°C for 10-15 minutes until crispy, or in an air fryer for 5-7 minutes.
Serving Suggestions
Serve these Puerto Rican Empanadillas de Jueyes with a side of pique (Puerto Rican hot sauce), a fresh avocado salad, or a simple lime crema for dipping. They also pair wonderfully with a refreshing cold drink like a passion fruit juice or a light beer.
Common Mistakes
Overfilling the empanadillas can lead to them bursting during frying; use only about 1 tablespoon of filling. Not sealing the edges properly will cause the filling to leak out. Frying at too low a temperature will result in greasy empanadillas, while too high a temperature will burn the outside before the inside is heated through. Ensure the oil is at 350°F/175°C. Not draining excess oil after frying can make them less crispy.
Frequently Asked Questions
What kind of crab meat is best for this recipe?
Lump crab meat or claw crab meat works well. Canned crab meat is convenient and readily available.
Can I make the filling ahead of time?
Absolutely! The crab filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Ensure it's cooled before filling the discs.
MORE TO KNOW
Achieving the perfect seal on your empanadillas is crucial to prevent the filling from leaking during frying. After crimping with a fork, you can gently press the edges again with your fingers. If you're making a large batch, you can freeze uncooked empanadillas on a baking sheet until solid, then transfer them to a freezer bag. Fry directly from frozen, adding a few extra minutes to the cooking time.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.