Description
Discover the secrets to making irresistible Cheesy Shrimp-crab Empanada Bombs. Perfect your cooking skills with our step-by-step guide and impress your guests.
Ingredients
- 1 tablespoon (15 ml) vegetable oil
- 1 small onion, chopped
- 1 garlic clove, chopped
- 1 tablespoon (15 ml) chopped herbs
- Salt and pepper, to taste
- 8 oz (227 g) shrimp, peeled and finely chopped
- 4 oz (113 g) crab meat
- 1 tablespoon (15 ml) cream cheese
- 12 dough discs for empanadas
- 1 egg white
- 1 egg yolk
- 1 tablespoon (15 ml) milk
- 1 tablespoon (15 ml) chimichurri
- Peruvian pepper sauce, to taste
Instructions
- Set your oven to a temperature of 350°F.
- Warm the oil in a skillet and cook the chopped onion for 3 minutes on medium flame.
- Introduce the chopped garlic and continue cooking for a few additional minutes.
- Incorporate the herbs and adjust the seasoning with salt and pepper.
- Move the mixture to a bowl, then mix in the shrimp, crabmeat, and cream cheese until well combined.
- Spoon about 1 tablespoon of this seafood blend onto each empanada disc. Use the egg white to seal the edges and press down securely. Arrange them on a baking sheet covered with parchment.
- Coat the empanadas with a mixture of egg yolk and milk for a glossy finish.
- Place in the oven and bake for 25-30 minutes or until they reach a golden color.
- Present them with a side of chimichurri and Peruvian pepper sauce.
Notes
- Ensure onions become translucent before adding garlic to enhance filling flavornGently fold shrimp and crab into onion mix to maintain chunky texturenAvoid overstuffing empanadas to prevent bursting during baking
