Crab Pretzel

If you're looking for the ultimate crowd pleasing appetizer, this jumbo crab pretzel is it! And let's be honest, this is not a delicate eat. You'll be scraping up every last bit of crab dip that falls off (and it will fall off) followed by a lick of the fingers.

The crab pretzel is a very common appetizer in Maryland, specifically (and surrounding areas) and is often found at pubs and bars. The dish consists of a soft pretzel topped with lump crab dip and cheddar cheese and baked until hot and bubbly.

The crab dip is creamy, full of flavor (it's that Old Bay seasoning or J.O. spice), and pairs perfectly with the chewy soft pretzel. My version includes some sliced scallions, which adds an extra layer of flavor!

And...don't forget the beer!

The recipe actually makes two large pretzels, as I love to eat the jumbo versions best! I think the larger soft pretzel is a better vessel to hold all of that amazing crab dip, and has the best texture.

However, I provide a few ways to cut the recipe down or adjust to smaller pretzels, if you'd like. See "Recpe Adaptations" secion for details.

• Soft pretzels. Active dry yeast, brown sugar, flour and unsalted butter.
• Baking soda. You need this for the water bath and is what produces that classic pretzel flavor and helps them develop color!
• Large pot. Enough to hold 8-10 cups of water.
• Large baking sheet. This will need to be lined with parchment paper and sprayed with nonstick spray.
• Spatulas. You NEED two large spatulas, slotted spoons, spiders, etc. to transfer the pretzels from the water bath to the baking sheet. If you do not have two very large spatulas, I'd suggest making four slightly smaller pretzels rather than the to extra large.

• Dairy. Cream cheese, mayonnaise, sour cream, monterey jack cheese, cheddar cheese.
• Lump crab meat. If you're on the actual East coast, try to get this fresh. Otherwise, canned lump crab meat is wonderful.
• Extra flavor. Scallions, mustard powder, worschestershire, Old Bay seasoning or J.O. spice.

Hot tip! Shred your own cheese, rather than using pre-shredded cheese. This will give you the best melt-factor.

If you have access to fresh blue crab, you should use it! Otherwise, you'll want to use canned lump crab meat, which you can find in the refrigerated seafood section of the grocery store.

You'll see a few varieties of canned crab - special, claw meat, lump, and jumbo lump. This crab dip is made with lump crab meat, which provides those chunky pieces of crab, while also dispersing quite a bit throughout the dip.

While jumbo lump is the most saught after crab, I find it's not the best for crab dip, and especially not to top these pretzels (not to mention it's the most expensive).

However, if you can only find special or claw meat, use it! It will still taste absolutely delicious.

This crab dip recipe has no fillers like breadcrumbs, and is full of crab, cheese, and flavor.

STEP 1: Make the pretzel dough by activating the yeast, then adding the remining ingredients to the stand mixer fitted with the hook attachment and beat until the dough cleans the sides.

STEP 2: Knead the dough by hand for about 5 minutes until very soft and pliable, then oil the bowl, cover and allow the dough to rest in a warm place until doubled in size.

Hot tip! Take a picture of your dough so you can refer back to track how much it has risen.

STEP 3: While the dough is rising, make the crab dip and store in the fridge until ready to use.

STEP 4: Cut the dough in half and roll each into a 1 inch log, then wrap into a pretzel shape (see next section for how to shape a soft pretzel).

STEP 5: Transfer each pretzel to the water and baking soda bath (be sure it's at least at a simmer) for one minute, then remove to a parchment lined baking pan. Bake the pretzels until they're almost fully baked, and develop a golden brown color.

Watch HOW TO SHAPE A SOFT PRETZEL to see me do it in live time.

To shape a soft pretzel, roll out the dough into a log to whatever length is stated in the recipe instructions. Then, form the log in to a "U" shape, with the bottom facing your body.

Then, grab the top of each piece with the opposite hand (your arms will now be crossed), uncross your arms to cross the dough, then wrap it one more time so there are two twists in the middle of the pretzel.

Bring each end down and lay the pieces on top of the dough and lightly press to seal.

STEP 6: Top each soft pretzel with crab dip - and I mean heaping mounds (all crab dip will get used). Top with extra grated sharp cheddar cheese.

STEP 7: Bake the pretzels for another 3-5 minutes, then crank the oven to high broil for about one minute to get the cheese slightly browned. Watch it carefully and brown it to your preference.

Add additional scallion greens and bit more Old Bay or J.O. seasoning. Serve hot!

To make this recipe as written into two large crab pretzels, you will need two large spatulas to transfer the pretzel from the water bath to the baking sheet. Without these tools, the pretzels will fall apart.

If you don't have the spatulas, or would simply like to make smaller pretzels, this recipe can easily be made into four soft pretzels, instead. This can be more manageable for some.

Follow all the same instructions to make the pretzels, however, decrease the inital bake time by half.

It's best to store the baked pretzel and crab dip separately, however, it can be stored fully baked, as well.

Store a fully baked crab pretzel covered in the fridge for three days, reheating in a 375℉ for 5-7 minutes. The crab pretzel can also be microwaved until hot.

If you have any leftover crab dip, store it covered in the fridge for 3 days.

Yes, definitely. If you have any leftover crab dip, it can be reheated in the microwave until hot.

Sure! While I don't think they'll taste as chewy or nice as freshly baked pretzels, you can use store-bought frozen soft pretzels in a pinch. Look for slightly larger ones, if you can find them.

The best way to reheat the crab pretzels is in a 375℉ for 5-7 minutes. However, you can also microwave the crab pretzels until hot.

The crab pretzel can store in the fridge for three days, but should not be kept for longer.

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