Empanada Ingredients:
• 1 Tbsp. olive oil
• 1 lb. Signature Catch Lump crabmeat
• ½ red onion, finely chopped
• ½ red bell pepper, finely chopped
• 1 serrano chili, finely chopped
• 1 tsp. cumin
• 2 Tbsp. lime juice
• 3 Tbsp. cilantro
• 1 package prepared puff pastry
• Flour, for dusting (optional)
• 1 egg
• 1 tsp. water
• Salt and pepper, to taste

Salsa Ingredients:
• ½ red onion, finely chopped
• ½ red bell pepper, finely chopped
• 1 mango, peeled, pitted and diced
• 1 jalapeno, finely chopped
• 2–3 Tbsp. lime juice
• ¾ cup cilantro

Heat oil in a spacious skillet over medium heat. Incorporate half of an onion, half of a red bell pepper, serrano chili, and garlic into the skillet. Sauté until they become tender, which should take around 5 minutes.

Add the crab meat to the skillet and stir, breaking up the meat into smaller pieces. Introduce cumin, 2 tablespoons of lime juice, and 3 tablespoons of cilantro into the mixture. Season with salt and pepper according to your taste. Lower the heat to a gentle simmer, cover the skillet, and let it cook for 5 more minutes. Once done, remove from heat and set aside.

Preheat your oven to 375°F. Prepare baking sheets by lining them with parchment paper.

While the oven is warming up, place the puff pastry on a floured surface. Dust the top of the dough with some flour as well. Roll out the puff pastry and cut out circles with a diameter of 4 inches, using the rim of a glass or a small bowl as a guide. Gather any dough scraps, roll them out, and cut more circles.

Lightly flour the circles and arrange them on the prepared baking sheet.
Spoon the crab filling onto the center of each pastry circle, distributing it evenly. Fold the pastry over to create a half-moon shape, enclosing the filling. Gently press the edges together using a fork to seal the
empanadas, and pierce the top of each empanada a few times with a fork.

Create an egg wash by beating an egg with a teaspoon of water. Brush the top of each empanada with the egg wash.

Bake the empanadas in the preheated oven for 12 to 14 minutes, or until they turn a beautiful golden brown. Allow them to cool slightly before serving.

For the salsa:
While the empanadas are baking, mix together mango, jalapeño, the remaining half of an onion, the remaining half of a red bell pepper, the rest of the cilantro, and 2 to 3 tablespoons of lime juice in a small bowl. This will create a delightful mango salsa. Once the empanadas are done baking, serve them with a dollop of the mango salsa on top.

Recipe adapted from:  National Fisheries Institute. Dish on Fish