Crab and Jack Pretzel

Crab and Jack Pretzel

Mrs. Chef Esh 71

"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 30 m {{adjustedServings}} servings 781 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 781 kcal
  • 39%
  • Fat:
  • 53.5 g
  • 82%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 1730 mg
  • 69%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
How to Make Crab and Artichoke Dip

See how to make a creamy crab dip baked in a bread bowl.

Crab Dip

See how to make a hot and creamy crab dip served in a bread bowl.


  • Cook's Note:
  • Serve these yummy pretzels with a sweet/hot or honey mustard for dipping.
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Reviews 4

  1. 10 Ratings


I have been wanting to try this recipe for a while now, so today I went to my favorite pretzel shop with this recipe in mind...I can not believe I waited so long to try this...I was NOT disappointed! This was excellent! The only change I made was to use chive and onion cream cheese, as that was all that I had. YUM! YUM! YUM! A definate keeper! Thanks for sharing. :)

caiden's mommy

mmmmm! I was looking for a crab pretzel recipe & found this one. I used pretzels from the philly pretzel factory. Could only find 6 oz can of crabmeat so I used 2 6oz cans. Added some old bay. Baked them in the oven for 15 mins....they were a little hard, so next time I'll probably heat up the crab mixture in the oven first & then put it on top of the pretzels with the cheese & only do 5 mins in the oven.....other then that....fantastic!!!

Barbara P.

My son saw the recent cover of "Baltimore" magazine, and started drooling over the crab pretzel pictured...hence my search through trusty Allrecipes for something similar. This was delicious exactly as is. Having said that, I am looking forward to varying this recipe as well (no horseradish, add Old Bay?) I may even try making homemade pretzels (I used frozen soft pretzels...) Thanks for the inspiration and for making my son smile!!