Cajun Crab Cornbread Rolls (Print Version)

Golden rolls filled with spicy Cajun crab and cornbread, baked for a warm Southern bite.

# Recipe Ingredients:

→ 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, checked for shells
16 - 1 cup crumbled cornbread (prepared above)
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

→ Assembly

23 - 8 soft sandwich or sub rolls
24 - 2 tablespoons unsalted butter, melted (for brushing)

# Directions:

01 - Preheat oven to 350°F. Grease a small baking dish or line a baking sheet with parchment paper.
02 - Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. In another bowl, whisk buttermilk, egg, and melted butter. Blend wet into dry ingredients until just mixed; pour into a greased 8-inch pan. Bake for 15–18 minutes or until set and golden. Cool and crumble 1 cup for the filling.
03 - Heat olive oil in a skillet over medium heat. Add celery, red bell pepper, green onions, and garlic; sauté 3–4 minutes until vegetables are softened. Remove from heat.
04 - In a large bowl, gently mix crab meat, crumbled cornbread, sautéed vegetables, mayonnaise, Cajun seasoning, lemon juice, cayenne (if desired), parsley, salt, and pepper, preserving the lump texture of the crab.
05 - Split rolls lengthwise, ensuring not to cut through; hollow out some interior to make space for filling.
06 - Generously fill each roll with crab-cornbread mixture and set onto the prepared baking dish.
07 - Brush tops of the stuffed rolls with melted butter.
08 - Bake for 10–12 minutes until rolls are golden and stuffing is heated throughout.
09 - Serve warm and garnish with extra parsley if preferred.

# Expert Advice:

01 -
  • Uses classic Southern flavors and pantry staples
  • Perfect appetizer or main dish for gatherings
  • Balanced creamy spicy and fresh
  • Kid friendly but can be adjusted for more heat
  • Turns leftover or store bought cornbread into a wowworthy meal
02 -
  • High in protein and flavor with a lighter twist than many fried Cajun foods
  • Can be made ahead and reheated making prep for parties a breeze
  • Freezes well just wrap and reheat
03 -
  • Always check your crab for tiny shell pieces by hand before mixing
  • Do not rush sautéing the aromatics. That step layers in a ton of flavor
  • If your cornbread seems dry drizzle in an extra spoonful of mayo when mixing to keep the filling juicy and tender

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