Crab Empanadas

24 ounces snow crab meat
3 tablespoons olive oil
2 1/4 cups onion, diced
1 tablespoon garlic, minced
6 ounces jalapeno jack cheese (or pepper cheese), grated
2 cups canned tomatoes, blended
6 tablespoons Parmesan cheese, grated
9 scallions, chopped
salt & pepper to taste

Mix all ingredients together.

Set aside.
3 cups all-purpose flour
1/2 cup vegetable oil
1/2 cup ice cold water
1 tablespoon salt
vegetable oil for frying

Put the flour in a medium-sized bowl.
Add the oil slowly and mix until the dough can be gathered into a ball.

Divide the dough into 15 equal parts and roll each part into a ball.
On a slightly floured surface, roll out each ball into a circle about 6 inches in diameter and 1/8 inch in thickness.
Place 3-4 tablespoons of filling in the center of each circle and fold the dough over to make a half-moon.
Press the edges together firmly with the times of a fork.

Heat oil to 300 degrees.
Fry the empanadas until golden brown, approximately 2-3 minutes per side.
Drain on paper towels.

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