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| Crab Pirogies |
| 3 cups unbleached flour 3/4 cup warm water 2 egg yolks 1 1/2 tsp. salt (optional) 1 1/2 tbsp. onion powder 4 1/2 tbsp. vegetable oil Filling 1 lb. backfin lump crabmeat 3/4 cup mayonnaise 1 1/2 tbsp. Old Bay seafood seasoning 1/2 cup chopped celery Preheat oven to 400 degrees. |
| To prepare dough: Whisk water, egg yolks, salt, onion powder and vegetable oil in a large bowl. Slowly mix in flour adding enough to absorb liquid and to remove lumps. Continue to slowly add flour until liquid is absorbed and all lumps are removed. Knead dough for five minutes, then allow to rest for 20-30 minutes. Thinly roll out dough and cut into 3 1/2 - 4 inch circles or squares. To prepare filling: Gently fold mayonnaise, celery, and Old Bay seasoning into crabmeat. Avoid breaking up crab lumps. Fill dough with tablespoon of crab filling. With fingertip dipped in water, lightly moisten half of dough circle/square. Fold over, being careful to keep filling in middle and seal by crimping with fingers. Place on lightly greased/oiled cookie sheets. Brush with egg wash mixture. Bake at 400 degrees for 18 minutes. Yields 30-36. |