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Crab Pierogies

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“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”
READY IN:
55mins
YIELD:
25-35 pierogies
UNITS:
US

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

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!

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