Tini's Cheesy Buffalo Style Crab Dip | From Scratch with Tini

Tini is making the most ooey, gooey cheesy buffalo style crab dip you've ever seen! It's tangy, garlicky, rich, and perfect for your next game day spread. It's basically the best dip EVER!

Recipe ⬇️

🦀Crab Dip & Pretzel Bites🥨
SERVINGS: Makes 4 servings

INGREDIENTS:

Pretzel
1 ½ cups (355 ml) warm water
1 tablespoon brown sugar
2 ¼ teaspoon (7 grams) active dry yeast
5 cups (700 grams) bread flour
2 teaspoons (12 grams) kosher salt
4 tablespoons (28 grams) butter, melted and cooled
⅓ cup baking soda, for water bath
1 large egg, to brush before baking
Coarse salt

FSWT Seafood Blend
1 tablespoon salt
1 tablespoons ground celery seed
3 teaspoons smoked paprika
1 teaspoon mustard powder
1 teaspoon ginger
½ teaspoon ground black pepper
¼ teaspoon cayenne
¼ teaspoon mace or nutmeg
⅛ teaspoon ground allspice
⅛ teaspoon ground clove
⅛ teaspoon ground cardamom
⅛ teaspoon ground cinnamon
2 bay leaves, crushed

Crab Dip
8 ounces (227 grams) cream cheese, softened
½ cup (125 grams) sour cream
¼ cup (60 grams) mayonnaise
1-2 tablespoons Tabasco® Buffalo Style Sauce
1 tablespoon whole grain mustard
1 tablespoon FSWT seafood blend
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1 lemon, juiced
2 tablespoons chopped chives, divided
8 ounces (225 grams) lump crab meat
8 ounces (227 grams) cheddar, shredded
6 ounces (227 grams) gruyere, shredded

PROCEDURE:
1. Make the pretzels: In the bowl of a stand mixer fitted with a dough hook attachment,
combine the warm water, sugar and yeast. Let the mixture sit until foamy, about 5
minutes. Add the flour, salt and melted butter and mix on medium speed until the dough
begins to climb the hook, about 5 minutes. Cover the bowl and let sit in a warm place
until the dough has doubled in size, about 1 hour.
2. Preheat the oven to 450℉. Bring a large pot of water to a rolling boil over high heat and
add the baking soda.
3. Divide the dough into 6 equal pieces and roll into a rope about 1-inch in diameter. Cut
the rope into 1-inch pieces. Place the dough pieces into the boiling water and cook for 5-
10 seconds. Use a slotted spoon to remove the dough to a parchment lined baking
sheet, about ½-inch apart. Brush the tops of the nuggets with the egg wash and sprinkle
with coarse salt. Bake until golden brown, about 10 minutes.
4. Make the seafood seasoning: In a bowl, combine all ingredients.
5. Make the crab dip: In a large mixing bowl, combine the cream cheese, sour cream,
mayonnaise, Tabasco® Buffalo Style Sauce, mustard, onion powder, garlic powder, chili
powder, lemon juice and half of the chives. Fold in the crab and half of the cheese. Place
the dip into a 2-quart baking dish and top with the remaining cheese. Bake until the
cheese is melted and golden brown on top.
6. Sprinkle the remaining chives and serve the dip with the pretzel bites.

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Special thanks to @Tabasco_US for sponsoring this video! #sponsored

00:00 Introduction
02:08 How to Make Pretzel Bites
06:27 How to Make Seafood Seasoning
07:41 How to Make Crab Dip
11:10 Taste Test