Crab Pieroce Recipe

Mix and Knead

In a large bowl combine 2 cups all-purpose flour, 1 tsp sugar, 1/2 tsp instant yeast and 1/2 tsp salt. Stir to combine. Add 3/4 cup warm water and 2 tbsp melted unsalted butter. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to 2 tbsp additional flour, a little at a time.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rest in a warm place for 30–45 minutes until slightly puffy (not necessarily doubled).

Gently punch down the dough and divide into 12 equal pieces (about 1.5–2 oz each). Roll each piece into a ball and let rest 10 minutes under a towel to relax the gluten.

On a lightly floured surface roll each ball into a circle about 4–5 inches (10–12 cm) in diameter and about 1/8 inch thick. Keep covered while working to prevent drying.

Prepare Filling

While the dough rests, prepare the crab filling. In a medium bowl combine 1.5 cups lump crab meat (picked over for shells), 4 oz softened cream cheese, 1/2 cup ricotta, and 1/4 cup grated Parmesan. Break up cream cheese with a fork so it blends smoothly.

Add 3 tbsp thinly sliced green onions, 2 tbsp chopped parsley, 1 tsp lemon zest and 1 tbsp lemon juice. Stir to combine.

Whisk 1 large egg in a small bowl and add to the crab mixture along with 1 tsp olive oil, 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire sauce, 1/2 tsp salt, 1/4 tsp freshly ground black pepper and 1/8 tsp cayenne (if using). Mix until homogenous but do not overwork — you want chunks of crab to remain.

Taste and adjust seasoning if necessary (add a little more lemon or salt). Refrigerate until ready to assemble if the dough is still resting.

Preheat a heavy-bottomed skillet with vegetable oil: pour 2 cups (or enough to reach about 1/2 inch depth) into a skillet and heat over medium-high until oil reaches 350°F (175°C) or a small piece of dough sizzles and browns in about 30 seconds.

Place one rolled dough circle on your work surface. Spoon about 2 tablespoons of crab filling into the center, leaving a 1/2-inch border around the edge.

Brush the edge lightly with beaten egg (about 1/2 tsp) to help seal. Fold the dough over the filling to form a half-moon or envelope shape. Press the edges together firmly and crimp with a fork or seal with fingers, ensuring no gaps remain.

If desired, brush the top lightly with beaten egg and sprinkle with 1/4 tsp sesame seeds. Repeat with remaining dough and filling, working in batches so oil temperature remains steady.

When oil is hot, carefully add 2–3 pieroce (depending on pan size) without overcrowding. Fry 2–3 minutes per side until golden brown and crisp. Adjust heat as needed to maintain 325–350°F.

Use a slotted spoon to transfer cooked pieroce to a wire rack or paper towels to drain. Keep finished pieroce warm in a low oven (200°F / 95°C) while frying remaining batches.

Garnish with a squeeze of lemon and chopped dill or parsley before serving.

While pieroce fry, whisk together 1/2 cup mayonnaise, 1 tsp Creole or Dijon mustard, 1/2 tsp hot sauce, 1 tsp finely chopped capers, 1 tsp lemon juice, 1/4 tsp paprika, 1/8 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust heat or acidity as desired. Chill until ready to serve.