Thursday, June 19, 2014

Crab Pretzels

We spent the last four years going to Baltimore at least twice a year to visit our youngest daughter at her school. We loved staying at the Inner Harbor each time we went. One of our favorite appetizers at almost any restaurant we visited was the crab pretzels.  I served these at our Father's Day picnic on Sunday and they were a big hit.  Luckily we have a Philly Soft Pretzel Factory in our town so I didn't even think about making pretzels from scratch.  If you don't have a pretzel factory near you and don't feel like making pretzels I am sure the frozen ones would work just as well. The crab dip recipe was adapted from Sallys Baking Addiction.

1 8 oz package of softened cream cheese
1/2 cup light mayonnaise
1/4 cup grated parmesan cheese
2 tsp crushed garlic
2 tsp Worcestershire sauce
2 tsp fresh squeezed lemon juice
1 tsp old bay seasoning
1 tsp hot sauce
3/4 lb lump crabmeat, rinsed and drained
1/4 tsp ground pepper
12 soft pretzels, I took most of the salt off
1/2 cup shredded cheddar cheese

Preheat oven to 350.  In a medium bowl using a stand mixer, beat the cream cheese, mayonnaise, grated parmesan cheese, garlic, Worcestershire sauce, lemon juice, hot sauce and Old Bay together until creamy.

Add in the crab meat and mix with a spatula until blended.  Soon the crab mixture into a oven proof bowl and back for 25 minutes.  Remove from oven and allow to cool slightly before spreading on pretzels.
Turn oven up to 425 degrees.  Spread crab on pretzels and sprinkle with cheddar cheese.  I broke my
pretzels in half before spreading the crab so the serving size wouldn't be so big.

Heat in preheated oven for 6-8 minutes until cheese is bubbling.  Remove and sprinkle with a little more Old Bay if desired.  Serve pretzels while still warm.  We reheated them in the toaster oven the next day but they are best eaten the first or second day.


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