Cajun Crab Cornbread Rolls

Soft rolls filled with spicy Cajun crab and crumbled cornbread become the ultimate Southern party food in this recipe. These stuffed rolls are warm and comforting but still carry a touch of heat and freshness, making them perfect for impressing guests or treating your family to something truly special on a weeknight.

The first time I brought these rolls to a backyard cookout no one could stop raving about them. Now they are my signature potluck dish year round.

Ingredients

• Cornmeal: brings the essential crumbly golden bite to the homemade cornbread. Look for finely ground varieties for best texture
• Allpurpose flour: helps the cornbread hold together and bake up light
• Granulated sugar: boosts the natural sweetness of the cornmeal just a touch
• Baking powder and baking soda: ensure the bread bakes up fluffy and light
• Salt: rounds out all the other flavors
• Buttermilk: keeps the cornbread extremely tender and adds subtle tang. I sometimes swap with a mix of milk plus vinegar in a pinch
• Large egg: binds the cornbread giving it structure
• Unsalted butter: adds moisture richness and classic taste
• Olive oil: is key for sautéing the vegetables so they soften instead of crisp. Opt for a mild variety if possible
• Celery and red bell pepper: bring color crunch and balance to the crab filling. Select firm fresh produce for best result
• Green onions and garlic: give the dish pops of fresh zestiness. Look for bright green onions and heavy garlic bulbs
• Lump crab meat: is the star. Fresh or pasteurized will work but always check for shells and use a gentle hand when mixing
• Prepared cornbread crumbled: binds and enriches the filling with slightly sweet notes
• Mayonnaise: makes the filling lush and creamy. Choose a good quality brand for flavor
• Cajun seasoning: infuses everything with bold zesty heat. Taste your brand firstsome blends are far spicier than others
• Fresh lemon juice: brightens and cuts through the richness. Squeeze from a real lemon for purest flavor
• Cayenne pepper optional: lets you control the heat. Start small and increase to taste
• Salt and black pepper: are always to taste
• Fresh parsley: adds color and a fresh herbal lift at the end. Use flatleaf if you can find it
• Soft sandwich or sub rolls: scoop out a little bread for more room for filling. Use fresh fluffy rolls for best results
• Unsalted butter for brushing: ensures the tops bake up golden and extra tasty

Instructions

Preheat and Prepare Equipment:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and grease a small baking dish or line a baking sheet with parchment paper

Mix the Cornbread Batter:

In a large mixing bowl combine cornmeal allpurpose flour sugar baking powder baking soda and salt. In another bowl whisk together buttermilk egg and melted unsalted butter. Gently stir the wet mixture into the dry ingredients until just combined. Avoid overmixing to keep the cornbread tender

Bake the Cornbread:

Pour the batter into a greased 8inch or 20 centimeter pan. Bake for 15 to 18 minutes until golden and set on top. Test by inserting a toothpick in the centerit should come out clean. Remove from the oven and let cool completely

Crumble the Cornbread:

Once cool crumble one cup of the cornbread into coarse crumbs for the filling. You can save the rest for another use

Sauté the Aromatics:

Heat olive oil in a skillet over medium heat. Add diced celery red bell pepper green onions and minced garlic. Cook for three to four minutes stirring gently until the vegetables are soft but not browned. Remove from the heat

Make the Crab Filling:

In a large bowl combine lump crab meat crumbled cornbread sautéed vegetables mayonnaise Cajun seasoning fresh lemon juice cayenne if you want parsley and season with salt and pepper. Gently fold everything together to keep the crab in nice chunks

Hollow the Rolls:

Use a knife to split each roll lengthwise but do not cut all the way through. Carefully scoop out some of the insides to make a little pocket for the stuffing

Stuff the Rolls:

Use a spoon or spatula to fill each roll generously with the crabcornbread mixture. Press the filling in lightly to help it hold its shape

Brush and Bake:

Arrange the filled rolls on the prepared baking dish. Brush the tops with melted butter to help them bake up crusty and golden

Bake and Serve:

Bake for ten to twelve minutes until the rolls are golden brown and the filling is warmed all the way through. Serve hot topped with a sprinkle of fresh parsley if you like

Save

For me the best part is always the cornbread. I have so many memories of Sunday dinners with a hot pan of cornbread on the table and to now use it in a savory stuffed roll feels like a delicious full circle moment.

Making Ahead and Reheating

You can prep the filling and cornbread a day or two in advance. Just assemble the rolls and bake when ready to serve. Leftover stuffed rolls reheat well covered in foil in the oven for eight to ten minutes at 325 degrees Fahrenheit.

Smart Ingredient Swaps

If you cannot get fresh lump crab meat try quality canned crab or even a drained pouch of cooked shrimp chopped finely. For rolls any soft sandwich bun will do. Greek yogurt can replace mayonnaise for a lighter twist.

Ideas for Serving

These stuffed rolls are a hit on appetizer platters for game day or holiday parties. I often serve them with coleslaw or a simple green salad. They also stand out as a main paired with tomato soup or a crisp white wine.

Roots of Cajun Crab and Cornbread

Cornbread and crab are staples of Southern and Gulf Coast kitchens. Cajun cooking reflects a mix of French African and Native American traditions and is famous for its bold seasoning and use of local seafood. Stuffing spicy crab into soft rolls with cornbread brings these Louisiana roots straight to your kitchen. It is a celebration of robust flavors and regional hospitality.

Seasonal Tips

In summer add chopped fresh sweet corn to your cornbread batter for a burst of juiciness. For extra fall comfort try mixing in finely diced jalapeño or autumn herbs. Fresh herbs like parsley and green onion pop in the filling especially in spring.

Success Stories

Last Thanksgiving I made these for my extended family some of whom were skeptical at first. After the first bite there were nothing but requests for seconds and the recipe. A friend told me her kids now ask for these rolls instead of traditional crab cakes.

Freezer Meal Conversion

Cool the baked stuffed rolls completely then wrap each tightly in foil and freeze in a zip top bag. Reheat right from frozen at 350 degrees Fahrenheit for fifteen to twenty minutes for a quick party appetizer or easy dinner.

Save

These rolls are a true taste of Louisiana comfort in your own kitchen. Gather friends and family, serve hot, and savor every flavorful bite.

Recipe FAQs

→ Can I use store-bought cornbread for this dish?

Yes, store-bought cornbread works well and is a great shortcut to save time when preparing the filling.

→ How can I make the stuffing spicier?

Add chopped jalapeños, extra cayenne pepper, or a dash of your favorite hot sauce for added heat.

→ Is this suitable as an appetizer or a main course?

These stuffed rolls make a delicious appetizer but can also serve as a satisfying main dish.

→ Can the rolls be made ahead?

Yes, prepare in advance and reheat gently before serving to keep the filling moist and flavorful.

→ What pairs well with these rolls?

A crisp white wine or a light beer pairs beautifully, balancing the spicy Cajun flavors.

→ Are there any common allergens in this dish?

Contains wheat (gluten), eggs, milk, shellfish, and potentially soy if using certain mayonnaise brands.