Save to Pinterest Soft rolls filled with a spicy Cajun crab and cornbread stuffing, baked until golden and bursting with Southern flavor.
I first served this recipe on a chilly evening and the warm flavors were instantly comforting and satisfying.
Ingredients
- For the Cornbread: 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup buttermilk, 1 large egg, 2 tbsp unsalted butter melted
- For the Crab Filling: 1 tbsp olive oil, 1/2 cup finely diced celery, 1/2 cup finely diced red bell pepper, 2 green onions sliced, 2 garlic cloves minced, 1/2 lb (225 g) lump crab meat picked over for shells, 1 cup prepared cornbread crumbled from above, 1/4 cup mayonnaise, 1 tbsp Cajun seasoning adjust to taste, 1 tsp fresh lemon juice, 1/4 tsp cayenne pepper optional for extra heat, Salt and black pepper to taste, 2 tbsp chopped fresh parsley
- For the Rolls: 8 soft sandwich or sub rolls, 2 tbsp unsalted butter melted for brushing
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Grease a small baking dish or line a baking sheet with parchment paper.
- Prepare Cornbread:
- In a bowl combine cornmeal flour sugar baking powder baking soda and salt. In a separate bowl whisk buttermilk egg and melted butter. Mix wet ingredients into dry until just combined. Pour into a greased 8-inch (20 cm) pan and bake for 15–18 minutes or until golden and set. Let cool then crumble 1 cup for the filling.
- Make Crab Filling:
- Heat olive oil in a skillet over medium heat. Add celery red bell pepper green onions and garlic sauté for 3–4 minutes until softened. Remove from heat.
- Combine Filling:
- In a large bowl combine crab meat crumbled cornbread sautéed vegetables mayonnaise Cajun seasoning lemon juice cayenne if using parsley salt and pepper. Mix gently to avoid breaking up the crab too much.
- Prepare Rolls:
- Split the rolls lengthwise without cutting all the way through. Hollow out a little of the inside to make room for stuffing.
- Stuff Rolls:
- Stuff each roll generously with the crab-cornbread mixture. Place on the prepared baking dish.
- Brush with Butter:
- Brush the tops of the rolls with melted butter.
- Bake:
- Bake for 10–12 minutes until the rolls are golden and the filling is heated through.
- Serve:
- Serve warm garnished with extra parsley if desired.
Save to Pinterest This recipe has become a family favorite for weekend gatherings where everyone enjoys both the flavor and the fun of stuffed rolls.
Required Tools
Mixing bowls 8-inch (20 cm) baking pan skillet baking dish or sheet spoon or spatula knife
Allergen Information
Contains wheat (gluten) eggs milk shellfish (crab) and may contain soy depending on mayonnaise brand Always check ingredient labels for allergens if unsure
Nutritional Information
Calories 315 Total Fat 15 g Carbohydrates 34 g Protein 13 g per stuffed roll
Save to Pinterest Enjoy these stuffed rolls warm from the oven for the best taste and texture.
Common Recipe Questions
- → What type of crab meat works best for the filling?
Lump crab meat is ideal as it offers large, tender pieces that blend well with the cornbread and vegetables without becoming mushy.
- → Can I prepare the cornbread ahead of time?
Yes, preparing the cornbread in advance and crumbling it once cooled makes assembly quicker and ensures the right texture in the filling.
- → How can I adjust the spice level?
Increase or reduce the Cajun seasoning and add cayenne pepper or jalapeños for more heat according to your preference.
- → What is the best way to make the rolls soft and moist?
Brushing the rolls with melted butter before baking helps keep them soft and adds a rich golden finish.
- → Are these rolls suitable for making ahead?
Absolutely. You can prepare and stuff the rolls ahead of time, then gently reheat them before serving to maintain freshness.
- → What beverages pair well with these rolls?
A crisp white wine or a light beer complements the spicy and savory flavors nicely, enhancing the Southern dining experience.