Crab Pretzels that are truly next level! Homemade soft pretzels are topped with the best gooey and savory homemade jumbo lump crab dip.
Servings: 4 pretzels
Make my homemade soft pretzels through step 7 and bake for 10 minutes instead of 15. I usually make the crab dip while the pretzels are baking.
In a large mixing bowl, combine the whipped cream cheese, tartar sauce, Worcestershire sauce, hot sauce, Old Bay, and lemon juice. Next fold in the crab meat, half the Monterey Jack cheese, and half the mozzarella cheese with a rubber spatula. Careful not to break up the crab meat!
When the pretzels are ready, remove them from the oven and reduce the oven temperature to 350° F. Allow the pretzels to come to room temperature, then spoon the crab dip over each one.
Top the pretzels with the remaining cheese and bake for 5-8 minutes, until the cheese is melted. When finished, garnish with parsley and Old Bay Seasoning if desired before serving.
If you've tried this recipe, leave a review below to let me know how you liked it!
- You can use lump crab or jumbo lump crab meat for this recipe. In my opinion, the only time it’s really beneficial to use jumbo lump crab meat is for crab cakes where you really want the crab to shine. In a dip, it’s not quite as important to only have jumbo lump crab meat since there are plenty of other ingredients. You will save a lot of money using lump crab meat instead!
Calories: 605kcal | Carbohydrates: 66g | Protein: 27g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 923mg | Potassium: 370mg | Fiber: 2g | Sugar: 4g | Vitamin A: 490IU | Vitamin C: 8mg | Calcium: 214mg | Iron: 5mg