Chesapeake Bay Pierogies - cooking recipe

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

Preparation

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.
Saute 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.