Crab Pierogies
Delight your taste buds with these indulgent Crab Pierogies, a fusion of Eastern European comfort food and coastal elegance. Featuring a tender, homemade dough encasing a creamy filling of fresh crab meat, tangy cream cheese, and aromatic green onions, these pierogies offer a perfect blend of richness and savory flavor. Boiled until tender and finished with a golden sauté in butter, they’re served with a dollop of sour cream and a sprinkle of fresh dill for an irresistible touch. Perfect as a unique appetizer or a decadent main course, this recipe is a seafood lover's dream. Ready in just an hour, these homemade crab pierogies combine impressive flavors with approachable preparation, making them a standout addition to your table.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 large Egg
- 1 cup Sour cream
- 2 tablespoons Unsalted butter
- 0.5 teaspoons Salt
- 1 cup Cooked crab meat
- 4 ounces Cream cheese
- 2 tablespoons Green onions, chopped
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Black pepper
- 3 tablespoons Butter (for sautéing)
- 0.5 cup Sour cream (for garnish)
- 1 tablespoon Fresh dill (optional, for garnish)
Instructions
In a large bowl, combine the flour and salt. Make a well in the center and add the egg, sour cream, and melted butter. Mix until a rough dough forms.
Transfer the dough to a floured surface and knead for 5–7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
In a medium bowl, prepare the filling by combining the crab meat, cream cheese, chopped green onions, garlic powder, and black pepper. Mix until well combined and set aside.
After the dough has rested, roll it out on a floured surface until it is about 1/8-inch thick. Use a 3-inch round cutter or glass to cut out circles.
Place a small spoonful (about 1 teaspoon) of the crab filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, and press the edges firmly to seal. You can crimp the edges with a fork for an extra seal.
Bring a large pot of salted water to a gentle boil. Working in batches, drop the pierogies into the water and cook for 3–4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
In a large skillet, melt 3 tablespoons of butter over medium heat. Add the cooked pierogies in batches and sauté until golden brown on both sides, about 2–3 minutes per side.
Serve the pierogies warm with sour cream on the side, and garnish with fresh dill if desired.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1037 mg | 45% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 6.2 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 200 mg | 15% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 341 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
