Stewed Crab Empanadillas with Habichuelas Guisadas and White Rice

Crispy fried empanadillas filled with savory stewed crab meat, complemented by tender, flavorful pink beans (habichuelas guisadas) and simple white rice.

• Prep: 45 min
• Cook: 35 min
• Total: 1 hr 20 min
• Servings: 7
• Cuisine: Puerto Rican
• Difficulty: Medium

Dietary

• Nut-Free
• Dairy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• fry
• savory
• classic
• comfort food
• crowd-pleaser

Ingredients

• 2 pound lump crab meat (drained well)
• 3 tablespoon olive oil (divided)
• 1.25 cup sofrito (for beans)
• 0.75 cup tomato sauce (for beans)
• 0.25 cup capers (drained, chopped)
• 3 tablespoon fresh cilantro (chopped and chopped, for beans)
• 2 teaspoon adobo seasoning (for beans)
• 1 teaspoon black pepper
• 1.5 pound empanada discs (frozen, thawed)
• 5 cup vegetable oil (for frying empanadillas)
• 2 can pink beans (rinsed, drained)
• 0.5 cup chicken broth
• 1 potato (small, peeled, diced)
• 0.25 cup ham (diced)
• 1 teaspoon salt (for beans)
• 2 cup long-grain white rice
• 3 cup water

Instructions

1. For the crab filling, heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 cup sofrito and cook for 3 minutes until fragrant. Stir in 1/2 cup tomato sauce, 1/4 cup capers, 2 tablespoons fresh cilantro, 1 teaspoon adobo seasoning, and 1 teaspoon black pepper. Cook for 2 more minutes.
2. Gently fold in the 2 pounds drained lump crab meat. Heat through for 2-3 minutes. Do not overcook. Remove from heat and let cool completely before filling the empanadillas. This ensures the filling doesn't make the dough soggy.
3. Lay out the thawed 1 1/2 pounds empanada discs. Place about 1-2 tablespoons of the cooled crab filling on one half of each disc, leaving a small border. Moisten the edges of the disc with water, then fold the other half over to create a semicircle. Crimp the edges with a fork to seal well.
4. In a large, deep pot or Dutch oven, heat 5 cups vegetable oil to 350-365°F (175-185°C). Fry the empanadillas in batches for 3-5 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
5. While frying, prepare the Habichuelas Guisadas. Heat the remaining 1 tablespoon of olive oil in a separate saucepan over medium heat. Add 1/4 cup diced ham and cook until lightly browned, about 3-4 minutes. Stir in 1/4 cup sofrito and cook for 2 minutes.
6. Add 1 small peeled and diced potato, 2 (15-ounce) cans rinsed and drained pink beans, 1/2 cup chicken broth, 1/4 cup tomato sauce, 1 tablespoon chopped fresh cilantro, 1 teaspoon adobo seasoning, and 1 teaspoon salt. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the potato is tender and the beans have thickened slightly.
7. Prepare the White Rice. In a small pot, combine 2 cups long-grain white rice, 3 cups water, and 1 teaspoon salt (not in ingredients list above as generic). Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18 minutes, or until water is absorbed and rice is tender. Let stand for 5 minutes, then fluff with a fork.
8. Serve the hot crab empanadillas with a generous side of Habichuelas Guisadas and White Rice.

Notes

Ensure the crab filling is cool before adding to the empanada discs to prevent the dough from tearing or becoming soggy. Frozen empanada discs simplify this recipe significantly.

Nutrition (per serving)

• Calories: 910
• Protein: 54.3 g
• Carbohydrates: 95.8 g
• Fat: 34.6 g
• Fiber: 9.2 g
• Sodium: 1820 mg
• Saturated Fat: 5.9 g
• Sugar: 5.1 g
• Cholesterol: 130 mg