Crab Proski
Crab pockets in a pie crust. Serve with your choice of sauce to suit the occasion.

Pie crust:
  • Pie crust mix for 2 crust pie
  • ½ cup sour cream
Crab Mix:
  • 7 ½ ounces crab, drained and flaked
  • ½ cup sour cream
  • ¼ cup chopped green onion
  • 1 hard boiled egg – chopped
  • ¼ teaspoon Tabasco
Your choice of dipping/drizzling sauce
  1. Preheat oven to 450.
  2. Make the pie crust using sour cream in place of water. Combine crab, egg, sour cream, onion and Tabasco. Roll ½ of the dough into 1/8 inches thick slab, then cut 2 ½ inch circles.
  3. Place 1 teaspoon of filling on ½ of circle, moisten the edges and fold the circle in half, then seal the edges with a fork.
  4. Brush with milk and bake at 450 for 12-15 minutes.
  5. Serve with dipping or drizzling sauce of your choice.
Photo courtesy of Alanna Risse and copyright permissions can be viewed here: