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
- 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
- 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
- Dutch oven
- 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).
- 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.
Dutch Oven Baking