Recipe: Crab Pierogies
Description: A little twist to my family's traditional potato pierogies...the filling amounts are approximates as I don't often use measuring cups.  Dough recipe comes from my mom's recipe #48587 Potato Pierogi
Ingredients: [{"text": "2 large eggs"}, {"text": "1/4 teaspoon salt"}, {"text": "1/2 teaspoon Old Bay Seasoning (add more or less to your liking)"}, {"text": "2 cups flour"}, {"text": "2 ounces cream cheese (or sour cream(but we prefer cream cheese)"}, {"text": "water (teaspoons at a time)"}, {"text": "about 1 1/2 cups of leftover homemade mashed potatoes"}, {"text": "1 cup crab claw meat"}, {"text": "1 teaspoon Old Bay Seasoning"}, {"text": "lemon dill seasoning or a citrus seasoning"}, {"text": "butter"}, {"text": "sauteed onion"}]
Instructions: In a food processor pulse flour and salt.
Add eggs and cream cheese process for about 15-20 seconds.
Slowly add water until dough forms a ball.  Add more flour if dough is too sticky 
Let dough rest 20-25 minutes 
(Start boiling large pot of water with salt and a little bit of olive oil).
Roll out half the dough (roll VERY thin).
Use a large rimmed glass (like a martini glass) or round cookie cuter to cut out 4-5 inch circles.  
Fill each circle with 1 to 2 Tablespoons of filling 
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).
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.
I like to sautee onions and then carefully toss the boiled pierogies into the pan to get them crispy.  MMmm!  Enjoy!
