A soft pretzel split flat, slathered with creamy crab dip and melted cheese, then baked until bubbling. It is the bar-snack form of Baltimore's crab obsession, built for sharing over a pitcher.

The crab pretzel is a relatively modern Maryland bar invention, marrying the soft pretzel to the region's crab dip. A large soft pretzel is opened flat, topped with a creamy blend of crab, cheese and Old Bay, and baked until the top browns. It spread through Baltimore taprooms and crab houses as the definitive shareable starter, and now turns up everywhere from neighbourhood bars to brewery taprooms.

Where to eat Crab pretzel in Baltimore

2 editor picks for Crab pretzel in Baltimore, ranked by editorial score. All Baltimore signature dishes · Crab pretzel across every city.

  • LP Steamers

    Order A dozen heavy steamed crabs and a pitcher, eaten with mallets on the deck.

    LP Steamers in Locust Point is a classic two-storey crab house, steaming blue crabs heavy with Old Bay and serving a rooftop deck above Fort Avenue.

    DetailsDirections

  • Mama's on the Half Shell

    Order A dozen steamed crabs in season, or the crab cake the rest of the year.

    Mama's on the Half Shell on Canton Square is a neighbourhood crab-and-oyster house, working steamed crabs, oysters and a crab cake across two busy floors.

    DetailsDirections

Book food experiences in Baltimore

See all 194 food experiences in Baltimore

More places near LP Steamers and Mama's on the Half Shell

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 430 minEasy

Ingredients

  • 1 large soft pretzel
  • Half a pound blue crab meat
  • 4 ounces cream cheese, softened
  • Quarter cup mayonnaise
  • 1 teaspoon Old Bay seasoning
  • 1 cup shredded cheddar or a cheddar-jack blend
  • 1 teaspoon Worcestershire sauce

Method

  1. Heat the oven to 190C and split the soft pretzel flat, laying it cut-side up on a tray.
  2. Beat the cream cheese, mayonnaise, Worcestershire and Old Bay together until smooth.
  3. Fold in the crab meat and half the shredded cheese, keeping the lumps intact.
  4. Spread the dip over the pretzel, top with the remaining cheese, and bake for 12 to 15 minutes until bubbling and golden.
  5. Cut into wedges and serve hot.

Editor tip. Warm the pretzel before topping so it does not go leathery in the oven, and broil for the last minute for a browned, bubbling top.

Common allergens: Shellfish, Gluten, Dairy.