Cajun Crab Cornbread Rolls (Printable Version)
Soft rolls stuffed with Cajun crab and cornbread, baked until golden and bursting with bold Southern flavors.
# What You'll Need:
→ Cornbread Base
01 - 1 cup cornmeal
02 - 1/2 cup all-purpose flour
03 - 1 tablespoon granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 cup buttermilk
08 - 1 large egg
09 - 2 tablespoons unsalted butter, melted
→ Crab Filling
10 - 1 tablespoon olive oil
11 - 1/2 cup finely diced celery
12 - 1/2 cup finely diced red bell pepper
13 - 2 green onions, sliced
14 - 2 garlic cloves, minced
15 - 1/2 pound lump crab meat, picked over for shells
16 - 1 cup prepared cornbread, crumbled
17 - 1/4 cup mayonnaise
18 - 1 tablespoon Cajun seasoning
19 - 1 teaspoon fresh lemon juice
20 - 1/4 teaspoon cayenne pepper (optional)
21 - Salt and black pepper, to taste
22 - 2 tablespoons chopped fresh parsley
→ Rolls
23 - 8 soft sandwich or sub rolls
24 - 2 tablespoons unsalted butter, melted
# How to Make It:
01 - Set oven to 350°F (175°C) and grease an 8-inch baking pan or line a baking sheet with parchment paper.
02 - In a mixing bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, egg, and melted butter. Fold wet ingredients into dry until just combined. Transfer batter to the prepared pan and bake for 15–18 minutes until golden and set. Allow to cool, then crumble 1 cup for filling.
03 - Heat olive oil in a skillet over medium. Add celery, red bell pepper, green onions, and minced garlic; sauté for 3–4 minutes until vegetables are softened. Remove from heat.
04 - In a large mixing bowl, combine lump crab meat, crumbled cornbread, sautéed vegetables, mayonnaise, Cajun seasoning, lemon juice, cayenne (if using), chopped parsley, salt, and black pepper. Blend gently to retain crab texture.
05 - Slice rolls lengthwise without cutting through entirely. Hollow out some bread from the center to make space for the filling.
06 - Generously fill each roll with the crab-cornbread mixture. Place rolls on the prepared baking dish or sheet.
07 - Brush tops of the rolls with melted butter to ensure a golden finish.
08 - Bake stuffed rolls at 350°F (175°C) for 10–12 minutes, until rolls are golden brown and dressing is heated through.
09 - Serve warm, garnished with additional fresh parsley if desired.
# Expert Insights:
01 -
- Uses common ingredients easily found in any store
- Perfectly balances creamy crab and tangy cornbread
- Flexible enough for appetizers or a main dish
- Comes together in under one hour
02 -
- Rolls are packed with protein thanks to crab
- Cornbread brings heartiness and Southern charm
- Versatile as a party dish or weekday treat
03 -
- Let the crab mixture sit for ten minutes before stuffing so the flavors meld
- Do not skip brushing your rolls with butter before baking as it makes the crust crisp and golden If you use homemade cornbread break it up gently so you keep a few bigger crumbs for texture