Crab Pierogies

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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”
25-35 pierogies

Ingredients Nutrition

  • Dough
  • 2 large eggs
  • 14 teaspoon salt
  • 12 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)
  • Filling
  • 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
  • Fry with
  • butter
  • sauteed onion


  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!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a