Jumbo Crab Empanadas

Ingredients

• 10.5 cup Mayonnaise(120g)
• 20.25 cup Fresh parsley, chopped(15g)
• 30.5 cup Green onion, sliced(50g)
• 41 tablespoon Yellow mustard(15g)
• 52 teaspoon Worcestershire sauce(10g)
• 61 tablespoon Lemon juice(15g)
• 72 teaspoon Old Bay seasoning(6g)
• 81 teaspoon Onion powder(3g)
• 90.5 teaspoon Black pepper(1g)
• 100.5 teaspoon Paprika(1g)
• 110.5 cup Cream cheese, softened(115g)
• 120.5 cup Red bell pepper, diced(75g)
• 130.25 cup Shallot, minced(35g)
• 142 clove Garlic, minced(6g)
• 150.5 cup Crab claw meat(60g)
• 161 cup Jumbo lump crab meat(120g)
• 170.5 cup Mozzarella cheese, shredded(56g)
• 1810 Empanada wrappers(300g)
• 193 cup Vegetable oil (for frying)(720g)

Instructions

1. 1In a bowl, mix together mayonnaise, parsley, green onion, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, onion powder, black pepper, and paprika until well combined to make the remoulade sauce. Set aside.
2. 2In another bowl, combine cream cheese, green onion, bell pepper, shallot, garlic, parsley, Worcestershire sauce, black pepper, Old Bay seasoning, crab claw meat, mozzarella cheese, and jumbo lump crab meat. Gently fold until evenly mixed.
3. 3Place a generous spoonful of the crab filling in the center of each empanada wrapper.
4. 4Fold the wrapper over the filling to form a half-moon shape and use a fork to crimp the edges and seal.
5. 5Heat vegetable oil in a deep pan to 350°F (175°C).
6. 6Fry the empanadas in batches until golden brown and crispy, about 3-4 minutes per side.
7. 7Remove empanadas from oil and drain on paper towels.
8. 8Serve hot with the remoulade sauce for dipping.