Cheesy Shrimp & Crab Stuffed Empanadas
If you love crispy empanadas and crave the rich flavors of seafood, these Cheesy Shrimp & Crab Stuffed Empanadas bring the best of both worlds together. Each golden pastry is packed with tender shrimp, sweet crab meat, melty cheese, aromatic garlic, and flavorful seasonings. The outside becomes beautifully crisp while the inside stays creamy, savory, and incredibly satisfying. They are the kind of appetizer that disappears quickly from the serving plate, whether you make them for a family dinner, game night, party, or casual weekend snack.
The filling is simple enough for a weeknight but impressive enough for entertaining. Shrimp adds a delicate, slightly sweet seafood flavor, while crab gives the filling a softer texture and a richer taste. Cream cheese creates a luscious base, and shredded mozzarella or Monterey Jack adds the stretchy, cheesy finish that makes these empanadas especially irresistible. A little garlic, onion, paprika, and fresh herbs round everything out without overpowering the seafood.
Why You’ll Love These Seafood Empanadas
One of the best things about these empanadas is their texture. You get a crisp, golden shell followed by a warm, creamy seafood center. That contrast makes every bite more interesting than a typical stuffed pastry. The recipe is also flexible, so you can adjust the seasonings, cheese, or seafood according to what you already have in the kitchen.
A Creamy, Cheesy Seafood Filling
The secret is making sure the seafood filling is flavorful but not watery. Shrimp should be cooked just until pink and tender, while the crab should be drained well before mixing it into the filling. Cream cheese helps bind everything together, while shredded cheese melts into the seafood and creates that gooey texture people expect from a cheesy appetizer.
Ingredients You’ll Need
For the Shrimp and Crab Filling
- 8 ounces shrimp, peeled, deveined, and finely chopped
- 8 ounces lump crab meat, drained
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella or Monterey Jack cheese
- 2 tablespoons finely diced onion
- 2 cloves garlic, minced
- 1 tablespoon butter or olive oil
- 1 teaspoon paprika
- ½ teaspoon Old Bay-style seafood seasoning
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon juice
- Salt, to taste
- 10–12 refrigerated or frozen empanada dough discs
For brushing, use 1 beaten egg if baking the empanadas. If you prefer frying, use enough neutral oil to safely deep- or shallow-fry them.
How to Make Cheesy Shrimp & Crab Stuffed Empanadas
Prepare the Seafood Filling
Heat the butter or olive oil in a skillet over medium heat. Add the onion and cook for a few minutes until softened, then stir in the garlic. Add the chopped shrimp and cook until the shrimp turns pink and opaque. Avoid overcooking it because the shrimp will continue cooking slightly inside the empanadas.
Reduce the heat and add the drained crab meat. Stir gently so the crab maintains some of its texture rather than breaking apart completely. Add the paprika, seafood seasoning, black pepper, parsley, and lemon juice. Once everything is combined, remove the skillet from the heat and allow the mixture to cool slightly.
Add the Cheese and Seasonings
Stir the softened cream cheese into the warm seafood mixture until smooth and evenly distributed. Add the shredded mozzarella or Monterey Jack and mix until the filling becomes thick, creamy, and cheesy. Taste and adjust the seasoning with a little salt or additional seafood seasoning if needed.
Let the filling cool before assembling. A hot filling can soften the dough and make sealing the empanadas much harder.
Fill and Seal the Empanadas
Place one dough disc on a clean surface and spoon about 1½ to 2 tablespoons of filling into the center. Avoid overfilling because the seafood mixture can push through the edges when you fold the pastry.
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly with your fingers, then use a fork to crimp the border. This not only helps seal the filling inside but also gives the empanadas that classic homemade appearance.
Bake or Fry Until Golden
For baked empanadas, heat your oven to 400°F (200°C). Arrange the sealed empanadas on a parchment-lined baking sheet and brush the tops with beaten egg. Bake for approximately 18–22 minutes, or until deeply golden and crisp.
For fried empanadas, heat neutral oil to approximately 350°F (175°C). Carefully fry the empanadas in batches until golden brown, turning as needed. Transfer them to a paper towel-lined plate or wire rack to drain.
Recipe Card
Prep time: 25 minutes
Cook time: 20 minutes
Total time: About 45 minutes
Yield: 10–12 empanadas
Ingredients: Shrimp, lump crab meat, cream cheese, shredded mozzarella or Monterey Jack, onion, garlic, butter or olive oil, paprika, seafood seasoning, black pepper, parsley, lemon juice, empanada dough, and egg for brushing.
Instructions: Cook the onion and garlic in butter or oil. Add chopped shrimp and cook until pink. Stir in crab and seasonings, then remove from the heat. Mix in cream cheese and shredded cheese. Cool the filling slightly. Fill each dough disc, fold it over, crimp the edges, and bake at 400°F until golden, or fry at 350°F until crisp.
Tips for the Best Seafood Empanadas
Drain the crab thoroughly before adding it to the filling. Excess moisture can make the pastry soggy and may cause the empanadas to split during cooking. Also, resist the temptation to stuff the dough with too much filling; a modest amount creates a much better seal and allows the pastry to cook evenly.
For extra flavor, add a pinch of cayenne pepper, a little Old Bay-style seasoning, chopped green onion, or a few drops of hot sauce. If you like a stronger cheese flavor, sharp cheddar can be blended with mozzarella. For a fresher finish, serve the cooked empanadas with lemon wedges and chopped parsley.
What to Serve With Shrimp & Crab Empanadas
These empanadas are excellent with a creamy dipping sauce. Try garlic aioli, spicy remoulade, chipotle mayo, or a simple lemon-herb sauce. A fresh cabbage slaw or green salad can balance the richness of the cheesy seafood filling.
For a party, arrange the empanadas on a large platter with several dipping sauces in small bowls. They also work beautifully as part of a seafood-inspired dinner alongside rice, roasted vegetables, or a bright citrus salad.
Storage and Reheating
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer rather than the microwave when possible. Heating at around 350°F until hot and crisp helps restore the pastry’s texture.
You can also freeze assembled, uncooked empanadas. Place them on a tray until firm, then transfer them to a freezer-safe container or bag. Bake them from frozen, adding extra cooking time as needed, and make sure the seafood filling reaches a safe serving temperature.
Easy Variations to Try
You can customize this recipe without changing its basic structure. Add finely chopped spinach for extra vegetables, diced jalapeño for heat, or roasted red pepper for sweetness. A blend of crab, shrimp, and a small amount of cooked scallop can create an even more luxurious seafood filling.
For a lighter variation, reduce the cream cheese and increase the seafood and herbs. You can also experiment with different cheeses, although cheeses that melt smoothly tend to work best.
Frequently Asked Questions
Can I use frozen seafood?
Yes. Frozen shrimp and crab can work well, provided they are thawed properly and drained thoroughly. Removing excess water is especially important because moisture can make the empanada dough difficult to seal and crisp.
Can I make these ahead of time?
Absolutely. Assemble the empanadas several hours ahead and keep them refrigerated until you’re ready to cook them. You can also freeze them for longer storage, making this recipe particularly convenient for parties and unexpected guests.
Can I air-fry the empanadas?
Yes. Brush the assembled empanadas lightly with egg and air-fry them at around 375°F (190°C) until golden and crisp, usually about 10–14 minutes depending on the air fryer and size of the empanadas. Avoid overcrowding the basket so hot air can circulate around each pastry.
Conclusion
These Cheesy Shrimp & Crab Stuffed Empanadas are a delicious way to turn simple seafood ingredients into something that feels special. The combination of tender shrimp, sweet crab, creamy cheese, garlic, herbs, and crisp pastry gives you plenty of flavor and texture in every bite. Whether baked, fried, or air-fried, they make a versatile appetizer for celebrations, family dinners, game nights, or whenever you’re craving something savory and comforting.
The recipe is also easy to personalize. Increase the spice, switch up the cheese, add vegetables, or pair the finished empanadas with your favorite seafood dipping sauce. Once you’ve tried the basic version, you’ll have plenty of room to make the recipe your own.
FAQs at a Glance
What cheese works best? Mozzarella and Monterey Jack melt smoothly and complement seafood well.
How do I prevent leaking? Don’t overfill the dough, keep the filling relatively cool, and crimp the edges firmly.
Are baked empanadas healthier than fried? Baking generally requires less added oil, while frying produces a particularly crisp exterior.
Can I freeze them? Yes. Freeze assembled empanadas before cooking and cook them from frozen, allowing additional time.
What is the best dipping sauce? Garlic aioli, remoulade, spicy mayo, and lemon-herb sauces all pair nicely with the creamy seafood filling.
