Welcome to my kitchen, where I’m thrilled to share with you a recipe for Chavrie Crab Empanadas – a delightful blend of Brazilian and American cuisine that will impress even the pickiest of eaters.
Empanadas are a traditional dish found throughout South America, but this recipe combines classic flavors with a unique twist. In this recipe, we’re using Chavrie goat cheese to complement the lump crab meat, making these empanadas rich in flavor and nutrients.
As a chef specializing in Brazilian and American cuisine, I’ve perfected this recipe over the years to ensure it’s not only delicious but also easy to make at home. You’ll be amazed by how simple it is to create fantastic flavors in your own kitchen with fresh, seasonal ingredients.
Whip up a batch of these Chavrie Crab Empanadas for an appetizer or light meal that’s sure to please everyone. Whether you’re hosting a dinner party or just looking for something different to serve for dinner tonight, this recipe is the perfect choice. So let’s get started!
Why You’ll Love This Recipe
Calling all seafood lovers! I have a recipe that is sure to leave you craving for more – Chavrie Crab Empanadas. If you are tired of boring appetizers, then this dish will definitely add some excitement to your dinner party. This recipe embodies the perfect blend of Brazilian and American cuisine, featuring fresh lump crabmeat, zesty garlic cloves, Spanish onion, and creamy chavrie goat cheese. What’s not to love?
These crab empanadas can be made with shrimp as well, adding a bit of variety to your menu. The recipe is quick and easy, making it an ideal delicacy for busy weeknights or effortless entertaining on the weekends.
One thing that sets this recipe apart from the others is the delightful combination of spices that provide complexity and depth to the flavors. You’ll love the punch of cumin combined with the sweetness of corn; complemented by a generous sprinkling of Italian parsley and cilantro. The subtle spiciness of red pepper combined with fresh ground black pepper and salt offer up just enough heat without being overpowering.
This empanadas recipe is versatile too – make crab cakes with the lump crab meat or pair your baked crab dip with crunchy baguette slices for a more casual setting. Using Chavrie Goat Cheese in your mac and cheese empanadas or topping cream cheese with it for appetizer easy Greek recipes adds a touch of sophistication and depth of flavor.
Whether you are a lover of Puerto Rican cuisine or looking to try something new, these chavrie crab empanadas make an excellent appetizer or light meal that everyone will enjoy. So why not give it a try? I guarantee it will leave your taste buds dancing with joy!
Welcome to the Ingredient List for this mouth-watering recipe of Chavrie Crab Empanadas! Here, we’ll go over all the items you need to make these delicious and unique empanadas. With crab meat, goat cheese, and a blend of spices, this dish will become a family favorite in no time.
To make 6 servings, you’ll need the following ingredients:
- 1 can of corn with red pepper (11 oz.)
- 8 ounces of lump crabmeat
- 1 Spanish onion, diced finely
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 1 teaspoon of cumin
- Salt and fresh ground black pepper to taste
- A couple of sprigs of Italian parsley and cilantro, chopped
- Half package of Chavrie Goat Cheese Log (about 4 oz.)
You can find most of these ingredients at your local grocery store. Make sure to use fresh and high-quality lump crabmeat for the best results. The combination of corn with red pepper adds a twist to the traditional empanadas recipe from Puerto Rico.
Now that we have our ingredient list ready, let’s move on to the recipe how-to!
The Recipe How-To
Step 1: Make the Filling
The first step in making these Chavrie Crab Empanadas is to prepare the filling. In a skillet, heat up the olive oil over medium heat. Add in the garlic cloves and stir until fragrant. Next, add in the Spanish onion and continue stirring until softened.
Once the onion has softened, it’s time to add in the lump crabmeat. Be sure to use a good quality lump crab meat for the best flavor. Season with salt, fresh ground black pepper, and cumin. Stir everything together and cook for a few minutes until the flavors have combined. Finally, add a handful of chopped Italian parsley and cilantro for some fresh flavor.
Step 2: Assemble the Empanadas
Now that your filling is ready, it’s time to assemble your empanadas. Take your empanada pastry rounds (you can make them from scratch or buy them pre-made) and place a spoonful of the crab mixture onto one side of each pastry round.
Next, crumble some Chavrie goat cheese on top of each mound of crab mixture. If you can’t find Chavrie goat cheese, you can substitute any other soft goat cheese or cream cheese.
Step 3: Fold and Bake
To fold your empanada pastry rounds, start by folding over the other side of the pastry round over the mound of filling to create a half-moon shape. Press down on the edges with your fingers and then use a fork to create indentations all along the edges – this helps seal in all that delicious filling.
Finally, brush your empanadas with an egg wash before baking them in a pre-heated oven at 375°F for about 15-20 minutes until they are golden brown and piping hot.
Step 4: Serve and Enjoy
These Chavrie Crab Empanadas are best enjoyed when they are hot out of the oven with some homemade Chavrie guacamole on the side. They are a perfect appetizer for any party or gathering, and are sure to impress your guests!
Substitutions and Variations
Do you want to put your own spin on these Chavrie crab empanadas? No problem, the recipe is versatile and allows for substitutions and variations that can suit your taste preferences.
– Cheese: While I recommend using Chavrie goat cheese for its tangy flavor that pairs perfectly with the lump crabmeat, you can substitute it for cream cheese or any other type of mild cheese. A good option would be to mix in a little shredded cheddar or Parmesan cheese for a stronger flavor profile.
– Shell: Instead of using corn empanada shells, try puff pastry or even filo pastry. For a gluten-free option, you can use rice paper wraps that are moistened to make them pliable.
– Filling: Lump crab meat works beautifully in this recipe, but if you don’t have any on hand, shrimp or a combination of shrimp and crab would work just as well. You can also substitute the fresh herbs. For instance, use dill instead of cilantro or parsley instead of cilantro.
– Seasoning: Cumin and salt make up the key spices in this recipe, but you can mix things up by adding Tellicherry peppered goat cheese for more zing, red pepper flakes for extra heat or even a sprinkle of Old Bay seasoning for that classic Maryland seafood flavor.
– Serving: Why not try serving these tasty empanadas with a drizzle of guacamole made with Chavrie goat cheese, tomatoes, and onions? Or pair them with a side salad tossed in a citrus vinaigrette made with lime juice and olive oil.
The possibilities are endless when it comes to customizing this empanada recipe to fit your specific taste preferences. Remember that making substitutions and variations is also all about having fun cooking and being creative.
Serving and Pairing
When it comes to serving chavrie crab empanadas, less is definitely more. This appetizer is so full of flavor and texture that it doesn’t need any additional side dishes to complete the meal. However, if you want to add something extra, a simple refreshing salad or a colorful guacamole is the perfect pairing.
For an elevated and classy appetizer experience, serve these tempting bites with a chilled glass of white wine or rosé. The light and fruity tones of these wines will perfectly compliment the richness of the crab meat, while their crisp acidity helps to cut through the buttery pastry crust.
If you’re looking for a non-alcoholic beverage option, a tall glass of iced tea or even fresh-squeezed lemonade also works well with this recipe. These drinks provide a refreshing contrast against the savory crab meat and buttery crust while keeping your guests cool on hot summer days.
Whether you’re hosting a backyard barbecue, intimate dinner party or grand holiday gathering, these chavrie crab empanadas are sure to be a hit with your guests. With a variety of pairing options available, you can easily customize your meal and make it truly memorable.
Make-Ahead, Storing and Reheating
Now that you’ve mastered the art of making these delectable Chavrie crab empanadas, you may wonder if you can make them ahead of time or store them for future indulgence. The answer is yes! Here are some tips on how to store and reheat your Chavrie crab empanadas to perfection.
If you plan on serving your crab empanadas within a few hours, you can keep them at room temperature on a platter covered with foil. Avoid stacking them to prevent the pastry from becoming soggy.
For longer-term storage, wrap the cooked empanadas tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days. When ready to serve, preheat your oven to 350°F, unwrap the empanadas, and place them on a baking sheet. Bake for 10-15 minutes until heated through and crispy.
Alternatively, you can freeze the unbaked empanadas for up to a month by wrapping them in plastic wrap or parchment paper and then sealing them in an airtight container or freezer bag. When ready to serve, remove from the freezer and bake according to the recipe instructions adding an extra 5-7 minutes to the baking time.
Now that you know how to store and reheat your scrumptious Chavrie crab empanadas, there’s no reason not to treat yourself to this delicious appetizer whenever your heart desires!
Tips for Perfect Results
When making these Chavrie Crab Empanadas, there are a few tips to keep in mind for those perfect results. Whether you’re an experienced cook or new to the kitchen, these tips will ensure that your empanadas turn out tasty and delicious every time.
Firstly, make sure to use fresh ingredients! It’s crucial in a recipe like this where the ingredients are the star of the show. Opt for fresh crabmeat and herbs, and don’t forget to season with fresh ground black pepper and salt.
Next, when cooking the onions and garlic for the filling, make sure not to overcook them as they can turn bitter. Keep an eye on them while cooking, stirring occasionally until they are translucent and tender.
To prevent soggy empanadas, it’s important to drain any excess liquid from the filling before adding it to the dough. You can also add a small amount of cornstarch or flour to help absorb any excess moisture.
When filling and sealing the empanadas, take care not to overstuffed them as it can cause them to break open during baking. Be gentle when folding and crimping the edges of your dough rounds together.
Lastly, don’t forget to let your finished empanadas rest for a few minutes before serving! This step allows the flavors to meld together and ensures that they won’t fall apart when cutting into them.
Follow these simple tips and you’ll have perfectly delicious Chavrie Crab Empanadas every time – perfect for impressing your guests or treating yourself on any day of the week!
There you have it, my Chavrie Crab Empanadas recipe! I hope this recipe will inspire you to take your time in the kitchen and create something truly special. Remember, cooking is not only about following a recipe but also about enjoying the process and sharing the experience with others.
As a chef specializing in Brazilian and American cuisine, I believe that food has the power to bring people together and evoke emotions. This recipe is no exception. With its unique blend of flavors and textures, Chavrie Crab Empanadas will quickly become one of your go-to appetizers for any occasion.
Whether you’re hosting a dinner party, preparing a family meal, or just want to indulge in something delicious, these empanadas are sure to please. So gather your ingredients, turn on some music, and let’s get cooking! And don’t forget to share your culinary journey with me on social media using the hashtag #ChavrieCrabEmpanadas.
Thank you for taking the time to read through this article. I hope it has inspired you to try something new in the kitchen and explore the world of Puerto Rican cuisine – all while enjoying the health benefits of this delicious food!
Chavrie Crab Empanadas Recipe
- 1 tablespoon olive oil
- 1 tablespoon Spanish onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon jalapeno, minced
- 1/4 cup red pepper (chopped)
- 8 ounces picked lump crabmeat
- 1 (4 ounce) package chavrie goat cheese
- 1 teaspoon chopped cilantro
- 1 tablespoon Italian parsley (chopped)
- 7 ounces corn (drained)
- 1 teaspoon cumin
- fresh ground black pepper
- 2 sheets frozen pie dough (thawed)
- Filling: In a sauté pan on medium, heat olive oil and sauté onion, garlic, jalapeño, and red pepper. Set aside to chill.
- In a large mixing bowl, combine the remaining ingredients. Season, to taste, with salt and pepper.
- Mix sautéed vegetables with the crabmeat mixture and place in the refrigerator.
- Lay thawed pie dough on a lightly floured flat surface cut 3 inch circle.
- To assemble, spoon about 1/2 to 3/4 tablespoons of the filling in the center of each empanada dough rounds.
- Fold over to form a half-moon pie shape and crimp the edges to seal.
- Place finished empanadas in the refrigerator on sheet tray. Fry in 3 inches of vegetable oil until golden brown or for a healthier version, bake in the oven.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.