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Crab Cake Pretzel

Give your Crab Pretzel a Tulkoff twist with our delicious Crab Cake Base!

Prep Time

45 minutes

Cook Time

45 minutes

Difficulty

Easy


Ingredients

1 (8 oz) package Cream cheese, softened 

1/3 cup Tulkoff Crab Cake Base

1/3 cup Parmesan cheese, grated

1 tsp Tulkoff Garlic in Water

2 tsp Worcestershire sauce

2 Tbsp Fresh lemon juice

1 tsp Hot sauce (add 1 tsp more for extra spice)

1/2 lb Jumbo lump crabmeat, free of shells

Fresh pepper, to taste

1 pkg Frozen pretzels

1 cup Shredded cheddar cheese

Directions

Preheat oven to 325 degrees. 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. Turn mixer to low and mix in Crab Cake Base, parmesan, Garlic in Water, Worcestershire, lemon juice, and hot sauce. Gently fold in the crab meat, breaking up any large lumps.

Add the crab dip mixture to a 9″ casserole dish, topping with pepper, to taste. Bake for 30 minutes. Meanwhile, follow instructions on package to make the frozen pretzels. Remove crab dip from the oven and allow to slightly cool.

Spoon 1/3 – 1/2 cup of crab dip onto each pretzel and sprinkle with cheddar cheese. Bake for 5-8 minutes until the cheese is bubbly and the pretzels have slightly browned.

Serve and enjoy!