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.
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.