Rosa Mexicano
9 E. 18th Street
New York City, NY 10003
212-533-3350
www.rosamexicano.com
Crab Empanadas
Filling Ingredients
Yields 1-1/2 cups
1 ounce butter
1/2 cup white onion, chopped
1 tablespoon jalapeno, seeded and chopped
1/2 teaspoon ground cumin
3/4 teaspoon crumbled oregano
1/2 cup crème fraiche
1/2 pound jumbo lump crab meat
Salt to taste
Other Ingredients
Turnover (or empanada) dough, frozen (can be found in most supermarkets)
Canola oil, for pan frying
Crab Empanada Filling Instructions
Heat the butter in a sauce pan until it starts to color slightly.
Add onion and jalapeno to sauce pan and cook until onion is soft and translucent.
Add the cumin and oregano and cook for 1 minute.
Add cream, bring to a boil and cook for 3 minutes at medium heat (in order to infuse well with other ingredients).
Season liberally with salt.
Mix the crab meat with the crème fraiche.
Toss the crab mixture into the sauce pan, carefully keeping the lumps as whole as possible.
Add salt to taste.
Empanada Instructions
Defrost turnover dough until soft to the touch, pliable to fold.
Remove 1 sheet of dough.
Fill each sheet with 2 tablespoons of the crab filling.
Fold over and seal, crimping the edges with the tines of a fork.
Over medium to high heat (not smoking) in a heavy bottom sauté pan add enough canola oil to cover the empanada half way, approximately 1/4 inch.
Heat the oil until approximately 375 degrees Fahrenheit.
Add empanadas, one at a time, and fry until golden brown.
Remove from oil and place atop paper towels until slightly cooled.
Serve and enjoy!
Rosa Mexicano serves Empanadas de Jaiba with peach pico de gallo and salsa verde, but a favorite salsa can easily substitute.
Rosa Mexicano's Pomegranate Margarita Recipe
Ingredients:
2 ounces white tequila
1/2 ounce Triple Sec
1 ounce fresh lime juice
1 tablespoon fresh pomegranate juice (Can substitute bottled pomegranate juice)
6 ounces ice (or more)
Garnish with lime wheel or wedge
Directions:
Mix all the ingredients in a blender until smooth and frothy. Serve in a chilled glass and garnish with lime.
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