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Appetizers

Empanadillas de Cangrejo

The Quirky Foodster Team

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30 minutes
Prep
15 minutes
Cook
6
Servings

Ingredients

  • 300g (10 1/2 oz) picked crab meat
  • 1 small onion, finely chopped
  • 1 tomato, finely chopped
  • 1 garlic clove, minced
  • 1 tbsp tomato paste
  • 2 tbsp vegetable oil
  • 300g (10 1/2 oz) shortcrust or empanada pastry, store-bought or homemade
  • 1 egg, beaten (for sealing and glazing)
  • Salt and pepper, to taste

Method

  1. Heat the oil and soften the onion and garlic for 3–4 minutes.
  2. Add the tomato and tomato paste, cooking until thickened, about 5 minutes.
  3. Fold in the crab meat, season well, and cook for 2 minutes just to combine. Cool completely.
  4. Roll out the pastry and cut into 10cm (4 in) rounds.
  5. Place a spoonful of the crab mixture on each round, fold over, and crimp edges with a fork, sealing with beaten egg.
  6. Brush tops with egg wash and bake at 200°C (400°F) for 15 minutes until golden.

Introduction: Small crab-filled pastries reflecting Spain’s lasting culinary footprint, adapted with Gulf of Guinea crab instead of the tuna or chorizo typical of Iberian empanadillas.

Cultural Background: Small crab-filled pastries reflecting Spain’s lasting culinary footprint, adapted with Gulf of Guinea crab instead of the tuna or chorizo typical of Iberian empanadillas. Popular as a starter at gatherings in Malabo and Bata, often served alongside cold beer.

Storage: Refrigerate baked empanadillas for up to 2 days.

Reheating: Reheat in a 180°C (350°F) oven for 8–10 minutes to re-crisp.

Tips: Make sure the filling is fully cooled before filling the pastry, or it will make the dough soggy. These can be fried instead of baked for a crisper result — fry in oil at 180°C (350°F) for 3–4 minutes.

Variations: Substitute cooked shrimp for crab. Add a pinch of chilli flakes to the filling for extra warmth. Not easily convertible given the crab is central; a plantain and cheese filling makes a good vegetarian alternative.

Nutrition: Per empanadilla: 180 kcal, 8g protein, 16g carbohydrate, 9g fat, 1g fibre

FAQs:

Q: Can I use canned crab meat?
A: Yes, well-drained canned crab works fine for this recipe.

Q: Can these be made ahead?
A: Assemble and refrigerate unbaked empanadillas up to a day ahead, then bake fresh.

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