Crab and Carrot Empanadas

Recipe Courtesy of Chef Patrick Dwyer of Octo Waterfront Grille


  • ½ lb Crabmeat, claw meat is inexpensive and works well with this recipe.
  • 3/4 pound carrots, peeled, trimmed and coarsely grated
  • 1 cup roasted or grilled corn kernels
  • 4 tablespoons olive oil
  • 1 crushed clove of garlic
  • 1/2 teaspoon caraway seeds, cracked
  • 1/4 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon sambal chili or sriracha (for a solid kick of heat; adjust yours to taste).
  • 1/2 teaspoon sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons flat leaf parsley, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • 4 oz feta, crumbled or chopped into bits
  • Empanada Dough


  1. In a small sauté pan, cook the garlic, caraway, cumin, paprika, chili and sugar in the oil until fragrant, about one to two minutes. Remove from heat and add the lemon juice and a pinch of salt.
  2. Pour over the carrots and mix.
  3. Add the herbs and mix.
  4. Leave to infuse for an hour and add the feta before mixing with the crabmeat.
  5. Brush the empanada dough with a little water, place 1 ½ oz of mixture in center and fold over.
  6. Crimp edges with a fork.
  7. Sautée until golden brown.
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