Crab Empanadas with Chavrie Goat Cheese

Light and crisp pastry, enhanced by savory onion, jalapeno, and red pepper spice and the warmth of garlic, perfectly complemented by a delicious crabmeat filling. Pair these delectable empanadas with a goat cheese spread made with Chavrie Goat Cheese Original for a tangy twist!

50 mins
Chavrie Original Goat Cheese


For Filling:
  • 1 Tbsp. Olive oil
  • 1 Tbsp. Spanish onion, chopped
  • 3 cloves garlic, minced
  • 1 Tbsp. Jalapeno, minced
  • ¼ C Red Pepper (chopped)
  • 8 oz. Picked lump crabmeat
  • 1 – 3.5 oz. Chavrie log
  • 1 tsp. Chopped cilantro
  • 1 Tbsp. Italian parsley (chopped)
  • 7 oz. Corn (drained)
  • 1 tsp. Cumin
  • Salt and freshly ground black pepper to taste
For Empanada dough
  • 2 bx. Frozen Pie dough (thawed)
  • 1 qt. Vegetable oil for frying


  1. In a saute pan on medium, heat olive oil and saute onion, garlic, jalapeño, and red pepper. Set aside to chill.
  2. In a large mixing bowl, combine the remaining ingredients. Season, to taste, with salt and pepper.
  3. Mix sautéed vegetables with the crabmeat mixture and place in the refrigerator.
  4. Lay thawed pie dough on a lightly floured flat surface, cut 3 inch circles.
  5. To assemble, spoon about 1/2 to 3/4 Tbsp. of the filling in the center of each empanada dough round.
  6. Fold over to form a half-moon pie shape and crimp the edges to seal.
  7. Place finished empanadas in the refrigerator on sheet tray to chill.
  8. Preheat deep fryer to 350°F.
  9. Deep Fry until golden brown and crispy.