Empanadas de Cangrejo y Mango (Crab-and-Mango Empanadas)

Empanadas de Cangrejo y Mango (Crab-and-Mango Empanadas) Recipe
Cooking Light
The complex layers of flavor belie the simplicity of this empanada.

Yield:

12 servings (serving size: 1 empanada)

Recipe from

Cooking Light

Nutritional Information

Calories 169
Caloriesfromfat 43 %
Fat 8.1 g
Satfat 1.6 g
Monofat 2.9 g
Polyfat 3 g
Protein 4.8 g
Carbohydrate 19.2 g
Fiber 0.8 g
Cholesterol 28 mg
Iron 1.2 mg
Sodium 163 mg
Calcium 18 mg

Ingredients

1/2 cup chopped peeled mango
1/4 cup frozen whole-kernel corn, thawed
1/4 cup chopped green onions
2 tablespoons fat-free mayonnaise
1 tablespoon chopped fresh cilantro
4 ounces lump crabmeat, drained and shell pieces removed
1 jalapeño pepper, seeded and minced
1 tablespoon water
1 large egg, lightly beaten
Cooking spray

Preparation

Preheat oven to 425°.

Combine first 7 ingredients. Cut the Empanada Dough into 12 circles using a 4-inch biscuit cutter. Spoon 1 tablespoon filling onto half of each circle, leaving a 1/2-inch border. Combine water and egg; brush egg mixture around edge of each circle. Fold dough over filling; press edges together with a fork or fingers to seal.

Place empanadas on a baking sheet coated with cooking spray; brush with remaining egg mixture. Bake at 425° for 25 minutes or until golden.

Note: Nutritional analysis includes Empanada Dough.

Marge Perry,

Cooking Light

September 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note