3/4 lb of Claw crab meat
1 tablespoon of paprika
3/4 cup onion, finely diced
1/4 cup red bell pepper, cut into small cubes
1/4 cup small sweet red pepper, cut into small cubes
1 3/4 cups of pre-cooked white maize meal (Harina Pan)
Salt and pepper, to taste
2 garlic cloves, minced
1 tablespoon of sugar
1 teaspoon of salt
2 cups of water
Oil for frying

Heat the oil in a skillet over medium-high heat. Add onion, bell pepper, sweet peppers, and garlic - cook until the onion is translucent (about 3 minutes). Add the Claw crab meat, mix well, and season with salt and pepper to taste. Cook over medium-low heat for about 2 minutes.

In a medium bowl, add water, salt, and sugar. Mix until the salt and sugar are dissolved. Slowly add the Harina Pan to the water and mix with your hands, making circular movements and smoothing out any lumps that may form (let rest 5 minutes to thicken). The dough should be firm enough to hold its shape. Add water or Harina Pan if you need it.

Divide the mixture into 8 equal portions and form into little balls. Flatten each ball between two sheets of plastic paper until it gets approximately 6 inches of diameter. Put some of the crab filling in the center of the empanada - about 1-2 tablespoons. Using the plastic sheet, carefully fold over the dough into a semicircle. Trim into a half-moon shape with a knife or press down with the round edge of a bowl. 

Put a skillet on medium-high heat and pour the frying oil, the temperature must be 350º F. Fry the empanadas in batches until golden brown, about 5 minutes per side. Get your dipping sauce of choice and enjoy!