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.