Ugly Pretzel

• 3/4 cups Mayonnaise, Divided
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Cayenne Pepper
• 1/4 cups Fresh Parsley, Minced
• 1/4 cups Fresh Bread Crumbs
• 8 ounces, weight Fresh Or Canned Crab Meat, Drained And Cartilage Removed
• 1 Tablespoon Butter
• 1 Tablespoon Flour
• 1/2 cups Milk
• 1 teaspoon Old Bay Seasoning, Plus More For Dusting Tops
• 8 ounces, weight Sharp White Cheddar Cheese, Grated
• 1 whole Egg
• 2 whole Fresh Soft Pretzels (thawed If Frozen)

1. Preheat oven to 450 F.
2. Mix 1/4 cup of mayonnaise, salt, cayenne, parsley and bread crumbs in a large bowl.
3. Add crab meat and gently toss until well mixed.
4. Melt butter in a saucepan over low heat.
5. Add flour and stir with a wire whisk until blended.
6. Do not allow the roux to brown.
7. Gradually add milk, whisking until well blended.
8. Add Old Bay seasoning.
9. Bring to a boil while stirring constantly until completely smooth.
10. Pour milk mixture over the crab mixture and gently fold everything together.
11. Fold in 1/2 cup of the shredded cheese.
12. Beat the egg in a medium bowl.
13. Add the remaining 1/2 cup of mayonnaise and mix well.
14. Mix about half of this mixture into the crab mixture.
15. Set the rest aside for a moment.
16. On an ungreased baking sheet, top each pretzel with half of the crab mixture.
17. Drizzle the remaining egg/mayo mixture over top, and then top with the remaining cheddar cheese.
18. Dust tops with a little more Old Bay seasoning.
19. Bake for about 12 minutes or until bubbly and tops are lightly browned.
20. Serve as an appetizer or main course with a side salad.

mayonnaise, kosher salt, cayenne pepper, fresh parsley, bread crumbs, butter, flour, milk, bay seasoning, cheddar cheese, egg, pretzels

Taken from tastykitchen.com/recipes/main-courses/ugly-pretzel/ (may not work)