Cajun Crab Cornbread Rolls (Printer-Friendly)

Soft rolls filled with Cajun crab and cornbread for a spicy, comforting bite, baked until golden and aromatic.

# What You'll Need:

→ Cornbread Base

01 - 1 cup cornmeal
02 - 1/2 cup all-purpose flour
03 - 1 tablespoon granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 cup buttermilk
08 - 1 large egg
09 - 2 tablespoons unsalted butter, melted

→ Crab Filling

10 - 1 tablespoon olive oil
11 - 1/2 cup finely diced celery
12 - 1/2 cup finely diced red bell pepper
13 - 2 green onions, sliced
14 - 2 garlic cloves, minced
15 - 1/2 pound lump crab meat, picked over for shells
16 - 1 cup crumbled prepared cornbread
17 - 1/4 cup mayonnaise
18 - 1 tablespoon Cajun seasoning
19 - 1 teaspoon fresh lemon juice
20 - 1/4 teaspoon cayenne pepper (optional, for extra heat)
21 - Salt and black pepper, to taste
22 - 2 tablespoons chopped fresh parsley

→ Assembly

23 - 8 soft sandwich or sub rolls
24 - 2 tablespoons unsalted butter, melted (for brushing)

# How to Make It:

01 - Preheat oven to 350°F (175°C). Grease a small baking dish or line a baking sheet with parchment paper.
02 - In a mixing bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, egg, and melted butter. Fold wet ingredients into dry until just combined. Pour batter into a greased 8-inch pan and bake for 15 to 18 minutes, until golden and set. Allow to cool, then crumble 1 cup for stuffing.
03 - Heat olive oil in a skillet over medium heat. Add celery, red bell pepper, green onions, and garlic; cook for 3 to 4 minutes until softened. Remove skillet from heat and set aside.
04 - Gently mix lump crab meat, crumbled cornbread, sautéed vegetables, mayonnaise, Cajun seasoning, lemon juice, cayenne pepper (if desired), chopped parsley, and season to taste with salt and pepper in a large bowl. Take care not to break up crab excessively.
05 - Slice each roll lengthwise, being careful not to cut all the way through. Hollow out some interior bread to create space for stuffing.
06 - Fill each roll generously with crab-cornbread mixture and arrange on the prepared baking dish.
07 - Brush tops of the filled rolls with melted butter.
08 - Bake for 10 to 12 minutes until rolls are golden and filling is thoroughly heated.
09 - Present warm, garnishing with additional chopped parsley if desired.

# Expert Advice:

01 -
  • Uses ingredients mostly found in your pantry and basic produce
  • Easy to scale up for parties or casual meals
  • No deep frying and the oven does all the crisping
  • Brings classic Southern and Cajun flavors together in one bite
02 -
  • High protein from crab keeps you full longer
  • Makes perfect party food or cozy dinner
  • The stuffing freezes well for later meals
  • Crab is easily swapped with shrimp if needed
  • Cornbread base gives the rolls extra comfort
03 -
  • Always taste the crab filling and adjust spice before stuffing
  • Do not overmix the crab to preserve big juicy pieces
  • Toasting some of the bread crumbs before mixing in adds an extra layer of flavor
  • Brushing the rolls with plenty of butter is what gets the irresistible golden crust
  • If you want more heat sprinkle cayenne just before serving

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