If you’d like to take a bite of one of Hollywood’s favorite dishes, try the Crab Empanadas at Beso Hollywood. Katherine Heigl is just one of many famous moms who’s ordered this tasty treat. Not only is it one of the most popular items on the menu, but it is a spin on an old Todd English classic, the crab gnocchi. As opposed to a traditional masa dough for the empanada, Executive Chef Lincoln Fuge makes a gnocchi dough, working a little more flour into it. So it is still nice and tender, but gets crispy as well.
3 Idaho Potatoes
1.5-2 cups flour
additional flour for dusting
1 tsp salt
1 tsp black pepper
1 pound picked crab meat
1/4 cup sour cream
1 tbsp Dijon mustard
1 bunch scallions chopped
Roast the potatoes at 375 until tender. About 45 minutes. Remove the skins from the potatoes and using a ricer or a food mill, grate the potatoes over a clean work surface in a thin even layer and allow to cool and let the steam evaporate away. When the potatoes have cooled to room temp, lightly dust the flour, salt and pepper, over the potatoes. After that, gather into a mound and make a small well in the center. Crack your egg into the center of the well and gradually mix the potato mixture in with the egg. Add 1 cup flour and knead the dough until all flour has been absorbed. Continue adding flour until the dough is no longer sticking to the work surface. Allow the dough to rest for five to ten minutes.
While your dough rests combine the crab salad ingredients in a bowl. Season with salt and pepper and set aside.
Working with sections of the dough roll it out to 1/4 inch thick dusting with flour occasionally so that it doesn’t stick to your board. Use a circular cookie cutter of desired size and cut the dough. Add a small amount of filling and press the edges closed with a fork.
Store up to 24 hrs or cook immediately in a table top fryer or pan fry until golden brown.
Serving tip: Crab empanadas go great with a little sour cream and avocado guacamole.