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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I first had this Hot Crab and Jack Pretzel in Boston, and it was so yummy good. I just had to have it again back in PA! It is a warm cheesy crab topping on a large baked Philadelphia style soft pretzel. Serve with a sweet/hot mustard dipping sauce as the perfect compliment! Ingredients:
1 (3 ounce) package cream cheese |
1/2 cup mayonnaise |
1 tablespoon horseradish |
1/2 teaspoon minced garlic |
2 tablespoons minced onion |
1 tablespoon lemon juice |
1/2 teaspoon hot pepper sauce |
1 (8 ounce) can crabmeat, drained |
white pepper to taste |
4 soft pretzels |
2 cups shredded colby-jack cheese |
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C).
2. 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.
3. Place pretzels in the preheated oven until the cheese is melted and the topping is bubbly, about 20 minutes.
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