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.
- 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
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.
Calories: 323kcal | Carbohydrates: 33g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 684mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg