(17 ounce) box mrs. t's potato and cheddar pierogies
tablespoon vegetable oil
Serving Size: 1 (92) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 134 g50 %
Total Fat 14.9 g22 %
Saturated Fat 2.2 g11 %
Cholesterol 50.9 mg
Sodium 731.5 mg
Dietary Fiber 1.1 g4 %
Sugars 3.3 g13 %
Protein 15.3 g
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.
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.
Sauté pierogies in a 12-inch skillet as box directs; remove to plate.
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.
Serve crab cakes and pierogies on serving platter. Makes 4 servings. You can also serve with a tossed salad.