Crab Pierogies

Ingredients

Dough

• 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)

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. 1

   In a food processor pulse flour and salt.

2. 2

   Add eggs and cream cheese process for about 15-20 seconds.

3. 3

   Slowly add water until dough forms a ball. Add more flour if dough is too sticky

4. 4

   Let dough rest 20-25 minutes

5. 5

   (Start boiling large pot of water with salt and a little bit of olive oil).

6. 6

   Roll out half the dough (roll VERY thin).

7. 7

   Use a large rimmed glass (like a martini glass) or round cookie cuter to cut out 4-5 inch circles.

8. 8

   Fill each circle with 1 to 2 Tablespoons of filling

9. 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. 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. 11

    I like to sautee onions and then carefully toss the boiled pierogies into the pan to get them crispy. MMmm! Enjoy!