Chesapeake Bay Pierogies

• 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

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. Saute 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.

lump crabmeat, scallion, red bell pepper, mayonnaise, mustard, bay seasoning, tabasco sauce, bread, cheddar pierogies, vegetable oil

Taken from www.food.com/recipe/chesapeake-bay-pierogies-296804 (may not work)