Cajun Crabby Rolls

Cajun Crabby Rolls

Though they look like cinnamon rolls, Cajun Crabby Rolls are a savory treat. This bread recipe was the first place bread during the semi-finals world championship in Sandy, Utah in March of 2010.

The filling is a combination of crabmeat, spices, and cream cheese. If you don’t have crab meat on hand, you can substitute crawfish meat.

These crab and cream cheese-filled rolls are equally good for a savory breakfast or to serve alongside a steaming bowl of soup or stew. They just might become your new favorite bread!

Cajun Crabby Rolls Recipe

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Cajun Crabby Rolls
Though they look like cinnamon rolls, cajun crabby rolls are a savory treat. This bread recipe was the first place bread during the semi-finals world championship in Sandy, Utah in March of 2010.
Preparation 2 hours
Cook 45 minutes
Ready in 2 hours 45 minutes
Servings 12 Servings
DifficultyExperienced
MethodBake
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Ingredients

Dough

  • 1 package dry yeast
  • 1 tablespoon sugar
  • 1/4 cup nonfat dry milk
  • 1 1/3 cups warm water
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 4 cups flour

Crab Filling

  • 8 ounce cream cheese
  • 1 tablespoon garlic chopped
  • 1/4 cup green onions chopped
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon blackening seasoning
  • 1/4 teaspoon Tabasco sauce
  • 1/4 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 teaspoon Creole mustard
  • 1/2 pound crabmeat

Equipment

  • Dutch oven

Directions

Dough

  • Put the yeast, sugar, and milk in a bowl. Add the warm water, stir to mix well then allow to sit for a couple of minutes.
  • Add the salt and oil to the yeast mixture, and stir together. Add the flour and mix until a dough forms and the flour is absorbed.
  • Turn the dough out onto a flat surface and knead for 10 minutes. Place the dough in a greased bowl and cover; let rise until doubled in size (about 1 hour).

Crab Filling

  • Combine all the filling ingredients in a separate bowl and set aside.
  • Once the dough has doubled in size, roll it flat and spread the filling mixture evenly over the top. Carefully roll-up cinnamon roll style, and cut into rolls.
  • Place in a 12-inch Dutch oven and let rise again until they double in size.
  • Bake for 35 to 45 minutes with 10 coals on the bottom and 12 coals on the lid of the pot.

Nutritional Information

Calories: 272kcalCarbohydrates: 36gProtein: 10gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 28mgSodium: 364mgPotassium: 174mgFiber: 1gSugar: 3gVitamin A: 338IUVitamin C: 2mgCalcium: 72mgIron: 2mg

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Omar

About Omar Alvarez

Omar started competitive cooking in 2006 after moving to Idaho from California via Texas. He started with Dutch Oven cooking as a novice then two years later won the World Cast Iron Championship in Salt Lake City, Utah.

Learn more about Omar Alvarez
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