 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
For the seafood lover. Ingredients:
8 ounces lump crabmeat, flaked |
1 scallion, minced |
1/4 cup minced red bell pepper |
1/2 cup mayonnaise |
1 tablespoon dijon mustard |
1 teaspoon old bay seasoning, divided |
1/4 teaspoon original tabasco sauce |
1/2 cup seasoned dry bread crumb, divided |
1 (17 ounce) box mrs. t's potato and cheddar pierogies |
1 tablespoon vegetable oil |
Directions:
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. Sauté 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.
|
|