Chesapeake Bay Pierogies – a delicious recipe with lump crabmeat, scallion, red bell pepper, mayonnaise, mustard, Bay Seasoning. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine crabmeat, scallion, red bell pepper, mayonnaise, mustard, 1/2 teaspoon Old Bay seasoning, Tabasco sauce, and 1/4 cup breadcrumbs in a medium bowl; mix well.
2
Shape mixture into four crab cakes. Dredge crab cakes in remaining breadcrumbs and place on plate; cover and refrigerate until ready to use. Sprinkle pierogies with remaining 1/2 teaspoon Old Bay seasoning.
3
Saute pierogies in a 12-inch skillet as box directs; remove to plate.
4
In same skillet, heat oil over medium heat until hot. Add crab cakes; cook until golden, about 2 minutes per side, adding more oil if necessary.
5
Serve crab cakes and pierogies on serving platter. Makes 4 servings. You can also serve with a tossed salad.
345
kcal
Calories
35
g
Fat
2
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 8 ounces lump crabmeat, flaked, 1 scallion, minced, 1/4 cup minced red bell pepper, 1/2 cup mayonnaise, and more.
Yes, Chesapeake Bay Pierogies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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