It was really delicious when I first tried this Hot Crab and Jack Pretzel in Boston. I simply had to eat it again in Pennsylvania! On a sizable baked soft pretzel made in the Philadelphia tradition, there is a warm, creamy crab topping. As the ideal complement, serve with a sweet/hot mustard dipping sauce!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (3 ounce) package cream cheese
- ½ cup mayonnaise
- 1 tablespoon horseradish
- ½ teaspoon minced garlic
- 2 tablespoons minced onion
- 1 tablespoon lemon juice
- ½ teaspoon hot pepper sauce
- 1 (8 ounce) can crabmeat, drained
- white pepper to taste
- 4 soft pretzels
- 2 cups shredded Colby-Jack cheese
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Beat cream cheese, mayonnaise, and horseradish in a large bowl until smooth. Stir in garlic, onion, lemon juice, and hot pepper sauce. Gently fold in the crabmeat, and season with white pepper to taste. Spoon mixture evenly over the pretzels, and sprinkle each with 1/2 cup shredded cheese.
- Place pretzels in the preheated oven until the cheese is melted and the topping is bubbly, about 20 minutes.
- Serve these yummy pretzels with a sweet/hot or honey mustard for dipping.
Nutrition Facts
| Calories | 781 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 151 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 24 g |
| Sodium | 1730 mg |
| Sugars | 1 g |
| Fat | 54 g |
| Unsaturated Fat | 0 g |
Reviews
Prepared this as a dip. Left off the cream cheese and lemon juice, and served it with scoops (after heating it).
So happy to have found this recipe. Admittedly, I did make a few adjustments, namely substituting yellow mustard and black pepper for the horseradish, and then adding Old Bay Seasoning to taste in place of the white pepper. Have now made them several times — my wife and I make a meal of them! In the photo, I used soft pretzel sticks from Eastern Standard Provisions and found that it was best to have them frozen when popping everything into the oven.
This hot crab dip goes wonderfully on little pretzel crackers! It makes a perfect appetizer on game day for a crowd!
mmmmm! I was looking for a crab pretzel recipe & found this one. I used pretzels from the philly pretzel factory. Could only find 6 oz can of crabmeat so I used 2 6oz cans. Added some old bay. Baked them in the oven for 15 mins….they were a little hard, so next time I’ll probably heat up the crab mixture in the oven first & then put it on top of the pretzels with the cheese & only do 5 mins in the oven…..other then that….fantastic!!!
My son saw the recent cover of “Baltimore” magazine, and started drooling over the crab pretzel pictured…hence my search through trusty Allrecipes for something similar. This was delicious exactly as is. Having said that, I am looking forward to varying this recipe as well (no horseradish, add Old Bay?) I may even try making homemade pretzels (I used frozen soft pretzels…) Thanks for the inspiration and for making my son smile!!
I have been wanting to try this recipe for a while now, so today I went to my favorite pretzel shop with this recipe in mind…I can not believe I waited so long to try this…I was NOT disappointed! This was excellent! The only change I made was to use chive and onion cream cheese, as that was all that I had. YUM! YUM! YUM! A definate keeper! Thanks for sharing. 🙂
Excellent. I added bacon crumbles too.