Crab Pierogies

Prep Time: 45 Minutes

Cook Time: 10 Minutes

Ready In: 55 Minutes

Servings: 12

A little twist to my family's traditional potato pierogies...the filling amounts are approximates as I don't often use measuring cups. Dough recipe comes from my mom's Pierogie [peer-Oh-Gee] Potato Pierogies Perogies Potato Pierogi

Ingredients:

2 large eggs

1/4 teaspoon salt

1/2 teaspoon old bay seasoning (add more or less to your liking)

2 cups flour

2 ounces cream cheese (or sour cream(but we prefer cream cheese)

water (teaspoons at a time)

about 1 1/2 cups of leftover homemade mashed potatoes

1 cup crab claw meat

1 teaspoon old bay seasoning

lemon dill seasoning or a citrus seasoning

butter

sauteed onion

Directions:

1. In a food processor pulse flour and salt.
2. Add eggs and cream cheese process for about 15-20 seconds.
3. Slowly add water until dough forms a ball. Add more flour if dough is too sticky
4. Let dough rest 20-25 minutes
5. (Start boiling large pot of water with salt and a little bit of olive oil).
6. Roll out half the dough (roll VERY thin).
7. Use a large rimmed glass (like a martini glass) or round cookie cuter to cut out 4-5 inch circles.
8. Fill each circle with 1 to 2 Tablespoons of filling
9. Fold over ensuring that there is no air inside and edges are sealed. (I pinch edges together and then use a fork to seal each pierogie).
10. Cook about 8-10 at a time in the boiling water. Once they rise to the top of the water (approx 3-5 mins) remove with slotted spoon and top with butter/sauteed onions.
11. I like to sautee onions and then carefully toss the boiled pierogies into the pan to get them crispy. MMmm! Enjoy!

By RecipeOfHealth.com