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Cheesy Shrimp-Crab Empanada Bombs

Cozy, crowd-pleasing Cheesy Shrimp-Crab Empanada Bombs are easy to make and perfect for weeknights, game day, or holiday appetizers.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 empanada bombs
Course: Appetizer, Main Course, Snack
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 cup cooked shrimp, chopped (about 8–10 large shrimp)
  • 1 cup lump crab meat, drained and flaked (fresh or canned)
  • 1 cup shredded mozzarella (or Mexican blend)
  • 1/2 cup shredded sharp cheddar (optional for extra tang)
  • 1/2 cup cream cheese, softened
  • 2 tbsp mayonnaise (or Greek yogurt for a tangy swap)
  • 2 pcs green onions, thinly sliced
  • 1 small jalapeño, seeded and finely chopped (optional)
  • 2 cloves garlic, minced
  • 1 tsp Old Bay seasoning (or 1/2 tsp each paprika + celery salt)
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne or red pepper flakes (optional, to taste)
  • 1/2 pcs lemon, zest and juice
  • Salt and black pepper to taste
Assembly Ingredients
  • 1 package empanada discs (10–12 count) OR store-bought pie crust/puff pastry (12 circles)
  • 1 large egg, beaten (for egg wash) or milk for brushing
  • 1 tbsp butter or olive oil (for sautéing)
Dipping Sauces (Optional)
  • cilantro-lime crema
  • chipotle aioli
  • mango salsa
  • cocktail sauce

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Heat 1 tbsp butter or olive oil in a skillet over medium heat. Add minced garlic and chopped jalapeño; sauté for 1–2 minutes until fragrant.
  3. Add chopped shrimp to the skillet and cook for 2–3 minutes until just opaque. Remove from heat.
  4. In a mixing bowl, combine cooked shrimp, crab meat, cream cheese, mayonnaise, mozzarella, cheddar (if using), green onions, Old Bay, smoked paprika, lemon zest, lemon juice, cayenne (if using), salt, and pepper. Mix until well combined. Taste and adjust seasoning.
  5. Let the filling cool for 5–10 minutes.
Assembly
  1. Place 2 tablespoons of filling in the center of each empanada disc. Don’t overfill—leave a 1/2-inch border.
  2. Moisten the edges with a little water, fold the disc over, and press edges to seal. Crimp with a fork.
  3. Poke a small vent hole on top to release steam.
  4. Brush each with beaten egg for a glossy finish.
Cooking
  1. Bake at 375°F (190°C) for 20–25 minutes until golden brown and bubbly.
  2. Let rest for 3–5 minutes before serving with your favorite dipping sauce.

Notes

For frying, heat oil to 350°F (175°C) and fry empanadas for 2–3 minutes per side. Freeze unbaked empanadas for later baking from frozen.