Crab Empanadas with Garlic Lime Aioli
Ingredients
- Olive oil, for cooking
- 1 red onion, small diced
- 4 cloves garlic, minced
- 1 jalapeno, seeded and deveined, small diced
- 3 ears corn, kernels removed from cobs
- 1 bunch fresh cilantro, roughly chopped
- 8 ounces lump crab meat, picked for shells
- Kosher salt
- Crushed red pepper
- One 14.1-ounce box refrigerated rolled pie crusts (2 crusts total)
- All-purpose flour, for dusting
- 1 large egg, lightly beaten
- 3 cloves garlic
- 2 tablespoons apple cider vinegar
- Zest and juice of 2 limes
- 2 large egg yolks
- 1 cup neutral oil, like canola
- Kosher salt
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