Monday, February 6, 2012

Crab Pretzels

While in Baltimore, it seems every bar/pub has a version of Crab Pretzels.  Sometimes they are great, other times not so much.  D and I make a good crab dip, and I have made Soft Pretzels.  We have a ton of crab right now, so why not try this out...

So here it is... Ours were great (of course).

Crab Pretzels

4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

Crab Dip
3/4 cup nonfat sour cream
2 tablespoons fresh lemon juice
1 tablespoon grated fresh onion
1 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
(I also add 1 tsp of Old Bay)
1/4 teaspoon garlic powder
1 (8-ounce) tub reduced-fat cream cheese, softened
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 pound lump crabmeat, shell pieces removed
Vegetable cooking spray

More Old Bay (to your liking)

First make the Soft Pretzels.
Then make the Hot Crab Dip minus the cheddar cheese (just dump all the ingredients in the crockpot and let everything mix and get hot).

Turn on the broiler.  Put 6 of the 12 pretzels you made on the cookie sheet.  Add 1/8C of the crab dip atop each pretzel.  Sprinkle pretzel with cheddar cheese and with Old Bay.

Stick the pan in the broiler until the cheese melts and gets slightly browned, about 4 minutes.

Repeat with the other 6 and enjoy.

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