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To make dough, combine flour and salt in a medium bowl. Cut butter into flour mixture until mixture resembles coarse meal. Add eggs and ½ cup of the water. Combine gently, adding more water a tablespoon at a time as needed to make pliable dough. Gather dough into a ball; flatten ball into a 1-inch-thick disk and let dough rest for 30 minutes.
Combine cream cheese, crabmeat, sweet pepper, jalapeño and green onion in a medium bowl; mix thoroughly.
Preheat oven to 325°F. Roll the dough out on a lightly floured surface into a rough circle about ⅛-inch thick. Using a 3-inch cookie cutter, cut dough into 36 circles.
Place about 2 teaspoons of crab filling into the center of each circle. Moisten the edges of the circle with a finger dipped in water. Fold the empanada in half. Press a fork around the edges to seal the empanada together.
Arrange empanadas on a parchment-lined baking sheet. Brush empanadas lightly with beaten egg white. Combine sugar and cayenne pepper in a small bowl; sprinkle lightly over empanadas. Bake empanadas for 15 to 18 minutes, or until pastry is golden.
Serve hot, with fruit or tomato salsa if desired.
Per empanada: 85 cal., 3 g fat (2 g sat. fat), 13 mg chol., 170 mg sodium, 11 g carbo., 2 g fiber, 3 g pro.

Crabmeat Empanadas