Crab Pierogis
MERMAN'S REVENGE RECIPE
CRAB PIEROGIS
Homemade pierogi dough stuffed with buttery potatoes, fresh crab, cheddar and Seafood Boil flavor, then boiled until tender and crisped in butter before serving with sour cream and green onions.
LET'S COOK
DIRECTIONS
BOIL THE POTATOES
Peel and prepare the russet potatoes, then boil them until completely tender. Drain well and set them aside. The potatoes need to be fully cooked before they go into the filling.
START THE CRAB FILLING
Add butter to a skillet along with a small amount of olive oil. The olive oil helps keep the butter from browning too quickly. Add the diced half onion and cook until it begins to soften.
ADD THE POTATOES
Add the cooked potatoes to the skillet with the onion and buttery cooking mixture. Break the potatoes apart and work everything together until you have a soft potato base for the filling.
SEASON THE FILLING
Add Merman's Revenge Seafood Boil Sauce Mix to taste. Start with a little, mix it through the potatoes and taste before adding more. You can always increase the seasoning as you go.
FINISH THE CRAB FILLING
Fold the fresh crab meat and 1 cup of shredded cheddar cheese into the seasoned potato mixture. Mix until the crab and cheese are evenly distributed, then remove the filling from the heat and let it cool while you finish the pierogi dough.
MAKE THE PIEROGI DOUGH
Add 2½ cups of flour to a large mixing bowl. Add 1 cup sour cream, 2 tablespoons melted butter and 1 teaspoon salt. Add 1 whole egg plus 1 egg yolk.
WORK THE DOUGH
Begin mixing the ingredients together, then use your hands to knead and work the mixture until everything comes together into a smooth, cohesive pierogi dough. Continue working it by hand until there are no loose pockets of flour remaining.
ROLL IT OUT
Lightly flour your work surface and roll the pierogi dough into a thin, even sheet. Use a round cutter to cut individual circles of dough for filling.
FILL THE PIEROGIS
Place a small portion of the cooled crab and potato filling in the center of each dough circle. Leave enough clean dough around the outside edge so the pierogi can close completely.
FOLD & SEAL
Fold the dough over the filling to create a half-moon shape. Gently press around the filling to push out any trapped air, then pinch the edges together firmly from one end to the other. Make sure the entire seam is sealed before boiling.
BOIL UNTIL THEY FLOAT
Bring a large pot of water to a boil and season the water with salt. Carefully add the pierogis in batches so they have room to move. As soon as the pierogis rise and float to the surface, remove them from the water with a slotted spoon.
CRISP THEM IN BUTTER
Melt butter in a skillet over medium heat. Add the boiled pierogis and cook until the outside begins to turn golden and lightly crisp. Turn them as needed so both sides get coated in the butter and develop color.
ADD THE GREEN ONIONS
Add the sliced green onions to the skillet near the end of cooking. Let them warm in the butter while the pierogis finish crisping.
FINISH & SERVE
Transfer the warm, crispy pierogis to a serving plate. Finish with sour cream, green onions and another light sprinkle of Merman's Revenge Seafood Boil Sauce Mix if desired. Serve immediately while the pierogis are hot and buttery.
MADE WITH
SEAFOOD BOIL SAUCE MIX
Seafood Boil flavor turns the buttery crab and potato filling into something completely different, bringing a coastal twist to classic homemade pierogis.
EXPLORE SEAFOOD BOIL →
GOOD TO KNOW
TIPS FROM
THE MERMAN
GET THE AIR OUT
After folding each pierogi, gently press the dough around the filling to remove trapped air before pinching the edge closed.
THE FLOAT IS YOUR SIGNAL
Once the pierogis rise to the surface of the boiling water, pull them out. They still get another round of cooking in the buttered skillet.
DON'T SKIP THE BUTTER FINISH
Boiling cooks the pierogis, but the final trip through the buttered skillet gives them the golden, lightly crispy exterior shown in the recipe.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how these homemade crab pierogis go from dough and filling to a buttery, crispy finish.
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