Cajun Crab Cornbread Rolls

These Cajun crab and cornbread stuffed rolls embody everything I love about Southern flavor—warm spice, tender seafood, and pillowy bread you can eat with your hands. Each golden roll offers creamy lump crab and a crackly crumb from homemade cornbread, all baked for the ultimate comfort food bite. Stuffed rolls like these always remind me of lively family picnics and festive nights—when sharing good food brings everyone together.

When I made these the first time my kitchen filled with buttery aromas and everyone rushed in to grab one Before I knew it the tray was empty and everyone asked for seconds

Ingredients

• Cornmeal: gives the rolls the signature Southern texture Choose stone ground for full flavor
• All purpose flour: creates structure and tenderness in the cornbread
• Granulated sugar: adds the right touch of sweetness that balances the spice
• Baking powder and baking soda: ensure the crumb is lofty and light Always check expiration dates for active leavening
• Salt: brightens every other flavor in both bread and filling Use fine sea salt for gentle seasoning
• Buttermilk: provides tang and moisture Full fat buttermilk gives richer flavor
• Large egg: binds the cornbread batter together and helps it rise Choose fresh whenever possible
• Unsalted butter: needed for flavor in both bread and brushing the rolls Go for quality for the best taste
• Olive oil: softens the veggies in the crab filling Look for extra virgin for background notes
• Celery: brings crunch and fresh notes Pick bright green stalks for best results
• Red bell pepper: adds vivid color and sweetness Firm glossy peppers are ideal
• Green onions: give a mild onion flavor Choose ones with vibrant greens
• Garlic: makes the filling rich and savory Choose cloves with no green sprouts
• Lump crab meat: is the star Look for fresh or pasteurized crab and pick over for shells
• Prepared cornbread: gives body and flavor to the stuffing Homemade always wins for taste
• Mayonnaise: helps bind and create creaminess Full fat mayo blends best with crab
• Cajun seasoning: brings spice and real Cajun aroma Choose a blend you love or make your own Try to avoid ones with lots of salt
• Fresh lemon juice: wakes up all the flavors and perks up the seafood
• Cayenne pepper: optional for those who like an extra punch
• Salt and black pepper: always taste and adjust right before stuffing
• Fresh parsley: used for both brightness and finishing Sprinkle with plenty for color
• Soft sandwich or sub rolls: look for ones with tender interiors but sturdy enough to hold filling
• Unsalted butter for brushing on top: helps the rolls bake up golden

Instructions

Preheat and Prep:

Get your oven temp to 350 degrees Place rack in the center Grease your baking dish or line with parchment so the rolls will not stick and cleanup is easier

Mix Cornbread Dry:

Combine cornmeal all purpose flour sugar baking powder baking soda and salt in a medium bowl Use a fork or whisk to blend until even Make sure no lumps remain

Mix Cornbread Wet:

Whisk together buttermilk egg and melted butter in another bowl Pour mixture into dry ingredients and fold gently Only mix till combined so the crumb stays tender

Bake Cornbread:

Spread batter into an eight inch pan Bake until puffed and golden on top This should take fifteen to eighteen minutes Use a toothpick to check if it is set Cool before crumbling

Sauté Aromatics:

Heat olive oil in a skillet over medium Toss in celery red bell pepper green onions and garlic Sauté gently for three to four minutes until veggies soften and smell sweet Take care not to burn

Combine Crab Filling:

Gently fold together lump crab crumbled cornbread sautéed veggies mayonnaise Cajun seasoning lemon juice cayenne parsley salt and black pepper The mixture should be moist but not wet Taste for seasoning and adjust gently with salt

Prepare Rolls:

Split the sandwich rolls lengthwise but keep the ends attached using a knife Hollow out some bread from the top so you have a cavity Dont slice all the way through

Stuff Each Roll:

Spoon the crabcornbread filling generously into each roll Press gently so the mixture holds its shape Pack as much as each roll can handle without breaking

Brush and Bake:

Place stuffed rolls on your baking sheet Brush tops with melted butter Bake until rolls are golden brown and filling is hot usually ten to twelve minutes Watch closely to prevent overbaking

Serve and Garnish:

Take rolls out and give them a final sprinkle of fresh parsley Serve them warm for maximum flavor and meltinmouth texture

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My favorite part is the crunchy bits of cornbread inside the filling They soak up the Cajun flavor and give each bite a little surprise Growing up my grandmother always added extra veggies so whenever I make these it feels like home

Storage Tips

These stuffed rolls can be stored in the refrigerator for two to three days Wrap tightly in foil to keep them moist Reheat gently in the oven or toaster oven so the bread does not get soggy Freezing works well too Store cooked and cooled rolls in a freezer bag for up to one month Thaw overnight and rewarm

Ingredient Substitutions

If you cannot find lump crab try chopped cooked shrimp or even firm white fish For buttermilk use milk with a spoonful of lemon juice Store bought cornbread works for speed but homemade is worth the extra time Cajun seasoning can be swapped with Creole or Old Bay if needed For those avoiding egg a flaxseed blend works for binding

Serving Suggestions

Serve with a fresh green salad or tangy coleslaw to balance the flavors They pair beautifully with chilled white wine like Sauvignon Blanc or a light beer For extra festive flair top rolls with a sprinkle of diced jalapeños or a dash of hot sauce

Cultural and Historical Roots

Stuffed breads are part of Gulf Coast and Cajun traditions blending African French and Native American foodways Crab is a staple in coastal southern kitchens while Cajun spices bring warmth and zest Cornbread connects all those cultures Since rolls are easy to pass around everyone gets one—food as hospitality

Seasonal Adaptations

Use peak season crab in summer for best taste In cooler months add extra bell peppers or a bit of smoked paprika for deeper flavor Substitute fresh herbs based on what is available Dill and chives work well instead of parsley Bake in fall with sweet potato cornbread for a twist

Helpful Notes

Make the filling a day ahead for stronger flavor Toast the rolls lightly before filling if you want more crunch Double the veggies for an even heartier bite

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I learned early on that stuffing generously is the secret everyone wants the perfect ratio of crust to creamy crab Filling the rolls tiptop makes each bite balanced never dry or skimpy

Your Recipe Questions Answered

→ Can I use store-bought cornbread?

Yes, store-bought cornbread works well and saves time. Simply crumble one cup for the filling.

→ Is the crab mixture spicy?

The Cajun seasoning and optional cayenne bring heat, but you can adjust for milder or spicier results as desired.

→ Can these stuffed rolls be made ahead?

Absolutely. Prepare and fill the rolls, then reheat gently before serving for best results.

→ What type of rolls should I use?

Soft sandwich or sub rolls work best, allowing easy stuffing and a tender bite after baking.

→ What pairs well with these rolls?

A crisp white wine or light beer complements the savory, spicy flavors beautifully.

→ Are there ingredient substitutions?

You may use alternative shellfish or even sautéed mushrooms for pescatarian or vegetarian options.