Follow all instructions but do not top crab mixture with panko and don't bake.
Instead, cut empanada discs in half.
Moisten edges with water.
Place about 1/2 teaspoon of the crab mixture in the center.
Fold over and seal with the ends of a fork.
Watch my video for reference.
Once all are filled and sealed, you can freeze those you won't be cooking by placing them on a plate, without overlapping, in the freezer for about 30 minutes and then placing them in a ziploc bag. Keep in freezer until you are ready to fry.
Once ready to fry, in a skillet add about 1 inch in height of corn oil over high heat.
Once oil is hot, lower heat to medium. Wait one minute.
Then add each mini empanada one at a time. Fry until lightly golden brown, turning as needed. Remember, the crab is already cooked and all we need is to cook the exterior.