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.
More Roll Recipes
Giant Cinnamon Roll
Dutch Oven Baking
Jalapeño Popper Rolls