Name: Crab Patties (Empanadas de Cangrejo)
Prep time: 1 h 5 min
Cook time: 35 min
Total time: 2 h
Cuisine: Colombian
Ingredients: 454 g cooked crab meat, picked over for shell; 30 ml white vinegar; 6 g garlic, finely chopped; 45 ml coconut oil; 150 g yellow onion, finely diced; 150 g red bell pepper, finely diced; 115 g green papaya, finely grated or finely diced; 2 small hot peppers, finely chopped (optional); 4 g fine salt, divided and adjusted to taste; 450 g wheat flour; 15 ml neutral oil, for the dough; 180 ml water, plus a little if needed; 1500 ml neutral high-heat oil, for deep-frying; add more if needed for safe immersion, and note that not all is absorbed

Region San Andrés and Providencia, Raizal island cuisine

Category Crab-filled wheat-flour patties

Prep time About 65 minutes active

Cook time About 35 minutes

Rest time 20 minutes

Ingredients ↓

Overview

Crab Patties (Empanadas de Cangrejo)

San Andrés and Providencia Raizal crab patties

Crab patties, known on the islands as empanadas de cangrejo or crab patties, are a much-loved snack of San Andrés and Providencia. The documented filling combines crab with coconut oil, garlic, onion, red pepper, green papaya, chilli and a little vinegar, then tucks it into wheat-flour pastry and fries it until golden. The pastry should be crisp outside, with a moist, savoury filling inside.

Colombian cultural publications place these patties within Raizal island foodways and note that versions filled with black crab are especially sought after. This home recipe follows that island combination with cooked, picked crab meat. It does not claim to be the only filling, and it is not an instruction to harvest wild crabs. Use a legal, commercially sourced product and follow its storage label.

The source recipe leaves some quantities to taste and gives a broad yield. Here, the dough is hydrated gradually and shaped into twelve patties for a manageable home batch. Green papaya keeps the filling close to the documented version; chilli is optional. Cool the filling before shaping so the pastry seals cleanly. The result is best eaten soon after frying, while the edges are still crisp.

Ingredients

Crab filling

454 g cooked crab meat, picked over for shell
30 ml white vinegar
6 g garlic, finely chopped
45 ml coconut oil
150 g yellow onion, finely diced
150 g red bell pepper, finely diced
115 g green papaya, finely grated or finely diced
2 small hot peppers, finely chopped (optional)
4 g fine salt, divided and adjusted to taste

Wheat dough and frying

450 g wheat flour
15 ml neutral oil, for the dough
180 ml water, plus a little if needed
1500 ml neutral high-heat oil, for deep-frying; add more if needed for safe immersion, and note that not all is absorbed

Method

Mix and rest the dough Whisk the flour and 3 g of the salt in a large bowl. Stir in the 15 ml neutral oil, then add the 180 ml water gradually. Knead for 3–4 minutes, just until smooth and pliable; add a little extra water only if dry flour remains. Cover and rest for 20 minutes. The dough should bend without cracking but should not feel sticky.
Soften the aromatics and papaya Heat the coconut oil in a wide pan over medium heat. Add the onion and red pepper and cook for 5–6 minutes, stirring, until softened but not browned. Add the garlic and optional hot pepper; cook for 30 seconds. Stir in the green papaya and cook for 3 minutes until it begins to soften.
Cook and cool the crab filling Fold in the cooked crab, vinegar and remaining salt. Heat gently for 5 minutes, stirring carefully so the crab stays in pieces, until the filling is steaming hot and reaches 63°C at its centre. Taste and adjust salt only if needed. Spread the filling in a shallow dish and let it cool; refrigerate it if it will take more than 2 hours to use.
Divide and roll the pastry Divide the rested dough into 12 equal portions. Keep covered pieces from drying out. On a lightly floured surface, roll each portion into a thin round about 15 cm across. Trim ragged edges if needed; even thickness helps each patty cook at the same rate.
Fill and seal the patties Place about 45 g cooled filling on one half of each round, leaving a 1 cm border. Moisten the edge lightly with water, fold the dough over the filling and press out trapped air. Pinch and crimp the edge firmly with your fingers or a fork. Set the patties on a tray and keep them chilled while the oil heats.
Fry until crisp and hot through Pour the frying oil into a heavy, deep pot, leaving ample headroom, and heat it to 170–180°C. Fry 2 or 3 patties at a time, turning once, for about 4–6 minutes until evenly golden. Keep the oil in range between batches and never leave it unattended. Check one patty with a clean thermometer: the centre of the crab filling must reach 63°C.
Drain and serve Lift the patties with a slotted utensil and drain on a wire rack. Let them stand for 2 minutes, then serve hot. Avoid stacking them, which traps steam and softens the crust. Keep the remaining cooked patties hot for immediate service or refrigerate them promptly.

Practical guidance

Practical

Practical guidance

Equipment: use a mixing bowl, rolling pin, wide sauté pan, heavy deep pot with ample headroom, an oil thermometer, slotted spoon and wire rack. Keep the pot no more than half full of oil. Choose cooked crab meat from a reliable refrigerated source and inspect it for shell fragments. If frozen, thaw it in the refrigerator and drain it well; never thaw seafood on the counter. Green papaya is mildly flavoured and helps define this filling. Ripe papaya is sweeter and softer, so it is not an equivalent substitute. A small fresh chilli can be used, but remove its seeds for gentler heat. The dough should feel smooth and pliable, not wet. Flour absorbs water differently, so hold back a little water and add it only if dry patches remain. Keep unused dough covered. The filling must be cool before it touches the pastry; a hot filling releases steam and can weaken the seam. If the edges will not stick, dab them with a little water and press firmly again. Use a thermometer to hold the frying oil at 170–180°C. If it is too cool, the pastry absorbs more oil; if too hot, the outside browns before the centre is hot. Fry only a few patties at once so the temperature recovers quickly. The oil should bubble steadily around each pastry without smoking. Never add water to hot oil, and lower patties gently away from you. Drain patties on a wire rack rather than stacking them. Serve soon after frying for the crispest crust. Refrigerate cooked patties or any leftover filling within 2 hours in shallow containers at or below 4°C; use within 3 days and reheat to 74°C until hot throughout. Do not reheat the same portion more than once.

Final notes

Allergens: Contains crustacean shellfish (crab) and wheat (gluten); check labels and avoid cross-contact. Safety: Keep crab cold; cook filling to 63°C, refrigerate within 2 hours and reheat leftovers to 74°C.

Nutrition per serving

Serving size: 1 patty, based on a yield of 12
Calories: 300 kcal
Carbohydrate: 33 g
Protein: 11 g
Fat: 15 g
Fibre: 2 g
Sodium: 260 mg

Crab Patties (Empanadas de Cangrejo)

Ingredients

Crab filling

Wheat dough and frying

Method

Practical

Practical guidance

Final notes

Nutrition per serving

Colombian National Dishes

Ensalada de Caracol (Conch Salad)

Cazuela de mariscos (Colombian seafood casserole)

Encocado de pescado (Colombian fish in coconut sauce)