Crab Cake Mac and Cheese Empanadas

These Crab Cake Mac and Cheese Empanadas are loaded with a crab filling, like Maryland Crab Cakes, and then combined with tmac and cheese, and rolled up in a flaky golden Pillsbury™ Refrigerated Pie Crust.

Course Appetizers

Cuisine American, Mexican

Keyword Crab Cake Mac and Cheese Empanadas

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 323kcal

Author Michele @ Flavor Mosaic

Ingredients

1/2 lb. jumbo lump lump crabmeat
2 large eggs divided
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Seafood seasoning like Old Bay
1/2 cup fresh Italian style breadcrumbs
1-1/2 cups prepared mac and cheese
2 packages Pillsbury™ Refrigerated Pie Crusts

Instructions

Preheat the oven to 400 degrees F.
To make the crab cake filling, in a medium bowl, combine the crab, 1 egg, mayonnaise, Dijon mustard, seafood seasoning. Then add the breadcrumbs and stir to combine.
Stir in the prepared mac and cheese
Then roll out each refrigerated pie crust dough and using a cutter or a medium bowl, cut circles in the pie crust.
Place a scoop of filling in the middle of the circle of the dough. Roll half of the dough over to get a fat crescent moon shape. Then with your fork, press your fork into the edges of the empanadas so you see the indentations of the fork along the edges.
In a small bowl beat the remaining egg with a fork. Brush the empanadas with an egg wash to make them golden brown.
Bake them for 20 minutes.

Nutrition