A Sinful Delight: Duncans’ Decadent Crab Pretzels

There is a dish that we at Duncans adore so much, it’s been labeled as a delight so decadent that it could possibly be the last meal you’d want before kicking the bucket. Conjured up and perfected countless times by our beloved team member, Ashley, it is nothing short of indulgent and yes, it is shamelessly calorific. We call it our “Crab Pretzels,” a combination so sinfully delicious, it will undoubtedly have you reaching for your comfy jeans. Baltimore, with its magnificent seafood, inspired this dish. A few months ago, Ashley and I were there, and we had the fortune of trying Crab Pretzels at a local restaurant. It was a decadent treat, so impactful that it imprinted a culinary footprint on our minds. The Crab Pretzels aren’t just about melting some cheese on top of crabmeat. It’s a dance of flavors, a culinary symphony composed with precision and care. Ashley starts by creating a rich, creamy roux, much like the starting point of a gourmet mac and cheese. She uses a buttery blend of heavy cream, flour, and a smoky cheddar cheese that’s then topped with delicious Monterey Jack. The creamy, slightly tangy sauce forms the perfect base for the chunks of juicy lump crab meat, making this dish a perfect balance of sea and dairy. The pretzels we use for this recipe are soft, warm, and comforting, a perfect vehicle for the rich topping. We usually opt for boxed ones, but if you can get your hands on freshly-made soft pretzels, by all means, go for it! Without further ado, let’s dive into the recipe:

Decadent Crab Pretzels


  • 6 soft pretzels
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup grated smoked cheddar cheese
  • 1/2 cup grated monterey jack cheese
  • 4-6 ounces lump crab meat
  • A sprinkle of nutmeg
  • Salt & pepper to taste

Instructions: In a saucepan over medium heat, melt the butter. Whisk in the flour to create a roux. Gradually add the heavy cream and milk, stirring constantly to ensure a smooth mixture. Stir in the grated smoked cheddar and Monterey Jack cheeses. Keep stirring until the cheeses have melted and the mixture thickens. Add a sprinkle of nutmeg. Season with salt and pepper as needed. Gently fold in the lump crab meat, making sure it’s evenly distributed in the cheese mixture. Prepare the soft pretzels (make sure they’re warm) and generously top them with the crab and cheese mixture. When you bite into one of these Duncans’ Crab Pretzels, you’re met with a heavenly blend of flavors: the buttery soft pretzel, the creamy, smoky cheese, and the tender, juicy crab meat. It’s an indulgence, it’s decadent, and trust us when we say, it really doesn’t get better than this. Enjoy!