Crab Pierogis
MERMAN'S REVENGE RECIPE
CRAB PIEROGIS
Tender homemade pierogis filled with buttery potato, cream cheese and fresh crab, then served with butter, sour cream and green onions.
LET'S COOK
DIRECTIONS
MAKE THE POTATO BASE
Boil the russet potatoes until tender. Mash with the butter, then allow the potatoes to cool completely.
MAKE THE DOUGH
Mix the flour, egg and ½ cup sour cream into a dough. Add a little water if needed to bring the dough together. Cover and refrigerate.
MAKE THE CRAB FILLING
Once the potatoes are completely cool, fold in the cream cheese, fresh crab and seafood seasoning to taste. Keep the filling refrigerated.
FILL & SEAL
Roll the chilled dough and cut it into circles. Add the crab-potato filling to the center of each circle, fold the dough over and firmly seal the edges.
BOIL & SERVE
Boil the pierogis until they float. Remove from the water and serve warm with butter, sour cream and sliced green onions.
MADE WITH
SEAFOOD BOIL SAUCE MIX
Bold buttery seafood-boil flavor with garlic, citrus and herbs makes an easy Merman option for seasoning the crab filling.
EXPLORE SEAFOOD BOIL →
GOOD TO KNOW
TIPS FROM
THE MERMAN
COOL THE POTATOES COMPLETELY
Warm potatoes can soften the filling too much, so let them cool completely before adding the crab and cream cheese.
KEEP THE DOUGH CHILLED
Cover and refrigerate the dough until you are ready to roll and fill the pierogis.
WATCH FOR THE FLOAT
Once the pierogis rise to the surface of the boiling water, they are ready to come out.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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