Ingredients
8ozfull fat cream cheese,(1 package) softened to room temperature
⅓cupmayonnaise
⅓cupParmesan cheese,grated
2large garlic cloves,minced or ¾ tsp garlic powder
2tspWorcestershire sauce
2tbspfresh lemon juice
1tsphot sauce,add 1 tsp more for extra spice
½tspold bay seasoning
½lbjumbo lump crab meat,free of shells
fresh ground black pepper,to taste
homemade soft pretzels*
1cupcheddar cheese,shredded
Preparation
Preheat oven to 325 degrees F.
In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until creamy and free of lumps.
On low speed, beat in the mayonnaise, grated parmesan, garlic, Worcestershire, fresh lemon juice, hot sauce, and Old Bay.
Add the jumbo lump crab and beat for a quick 5 seconds to very slightly break up any huge lumps.
Spoon the crab dip into an 8-inch or 9-inch casserole dish. Top with a sprinkle of pepper, if desired.
Bake for 30 minutes, rotating every 10 minutes. Remove from the oven and allow to slightly cool while preparing the soft pretzels.
Turn the oven up to 425 degrees F.
Bake the pretzels for 10 to 11 minutes. Remove from the oven and spoon crab dip on top of each pretzel.
Sprinkle each with cheddar cheese. Place crab pretzels into the oven and bake for 5 to 8 more minutes until the cheese is bubbly and the pretzels have slightly browned.
If desired, top finished crab pretzels with a sprinkle of parmesan cheese, Old Bay, or pepper.
Serve crab pretzels immediately. Crab pretzels taste best immediately after they are made, though they keep well for up to 2 days stored at room temperature covered tightly.
Warm up the leftovers for about 30 seconds in the microwave.
