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| Photo Courtesy of Google Images |
Over the holidays, my husband and I take the 3-hour drive to Maryland to visit with his family. We eat the usual Christmas fare like ham and mash potatoes, but no matter we always have a crab pretzel. This may sound crazy but we actually eat it for breakfast most of the time and it is amazing - the oozy cheese, delicious Maryland crab meat and soft pretzel are incredible. Today I have decided to recreate the recipe for lunch this afternoon and found this recipe courtesy of
weightwatchers.com. Let's see if it is just as good!
CRAB PRETZEL
Ingredients
| 8 oz Philadelphia Fat free cream cheese |
| 1 Tbsp fresh lemon juice |
| 1 tsp Heinz Worcestershire Sauce |
| 1 Tbsp dried parsley |
| 1/2 tsp garlic powder |
| | 1 pound(s) cooked blue crab |
| 3/4 cup(s) Sargento Reduced fat mild cheddar shredded cheese |
| 1 1/2 tsp hot pepper sauce |
| 6 item(s) Hanover Sourdough Soft Pretzel(s) |
| 2 Tbsp reduced-calorie mayonnaise
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Instructions
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| Photo Courtesy of Google Images |
- Preheat oven to 350* Mix all ingredients except for pretzel, crab and cheese. Mix until creamy. Fold in crabmeat. Put pretzels on baking sheet and divide crab mixture into 6 equal parts. Top each pretzel with the 6 parts of mixture and then divide and sprinkle cheddar cheese on the 6 pretzels. Bake for about 10-20 mins until cheese is bubbly. Enjoy!
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