Flatten each roll into a 5 to 6-inch circle. In a bowl, combine crab, tomato, cilantro, salt, pepper, lime zest, lime juice and jalapeno pepper. Toss together lightly. Divide crab mixture equally and spoon onto one half of each circle. Moisten edges of dough with water and fold over like a turnover. Crimp edges, with a fork, to seal. Cut 2 small slits in the top of each empanada. Place on a sprayed baking sheet. Brush with egg white. Bake at 350°F 15-20 minutes or until golden brown.
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