Crabmeat Empanadas LaPasso

Sauce

8 ounces apple jelly

8 ounces crushed pineapple, drained

1 medium jalapeno pepper, seeded and finely chopped

Empanadas

1 pound crabmeat

¾

cup red onion, finely chopped

3 tablespoons cilantro

1 pound cream cheese, softened

1 tablespoon dry mustard

2 tablespoons ground cumin

Salt and freshly ground pepper

Garlic powder, to taste

1 package (16 ounces) wonton wrappers

In medium bowl combine jelly, pineapple and jalapeno pepper; blend well.

In large bowl combine crab, onion, cilantro, cream cheese, mustard and cumin; blend thoroughly. Season to taste with salt, pepper and garlic powder.

Heat oven to 350 degrees. Grease large baking sheet.

Place about 1½

tablespoons crab mixture in center of each wonton skin. With pastry brush, wet edges of wonton with water. Fold in half, pressing edges to seal. Bake until golden brown, about 15 minutes. Serve immediately with jelly mixture for dipping.

Serves eight to 10.

Cook's note: These can be made ahead of time and refrigerated. Reheat at 350 degrees for 10 minutes.