Crab and Artichoke Empanadas

It’s one of my favorite times of year: lake season. I found this recipe a couple weeks ago while flipping through a cooking magazine that Brett’s mom had with her; as soon as I saw it, I told her, “we’re making these over Memorial Day weekend at the lake!”

I didn’t get to spend many weekends at the lake when I was a kid, and I feel like I’m making up for it in my 20s. There is just too much fun to be had. Last weekend, an average day went something like this…

8:30 am – crawl out of bed, drink a cup of coffee on the deck, watch a few boats go by
10 am – ask one of the boys to put a worm on my fishing line, spray on some sunscreen and plop on the deck
11:45 am – sandwiches for lunch, chop some veggies for that night’s appetizer
1 pm – find another lake toy (an 8-person raft, possibly?) and convince my brother in law to set it up
early afternoon – quick ride on the boat or wave runner
mid-afternoon – finish preparing appetizers and mix up some vodka hurricanes
5 pm – to the lake house of some family friends for happy hour; last weekend, this lasted several hours as we sat on the dock chatting and playing games in the yard
9 pm – enjoy a slow, still, dark boat ride home
10 pm – grab a chair on the deck and another drink!

Crab and Artichoke Empanadas

2 packages refrigerated pie dough crust
2 cans white crab meat, well-drained
1 can artichoke hearts, drained and chopped well
1/4 C mayo
1 C shredded parmesan cheese
juice of 1/2 lemon
sprinkle of salt + pepper

Preheat oven to 450. Mix all ingredients except the dough. Cut pie crusts into 3.5-inch circles (using the top of a glass will be close enough!) Fill the empanada with crab filling and fold in half. Use a fork to seal dough. Bake 10 minutes or until golden brown.

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