If you're craving a finger-licking, crowd-pleasing appetizer that combines sweet, savory, and creamy all in one bite, you’re going to love this Crab Rangoon Stuffed Hawaiian Rolls Recipe. Perfect for game day, potlucks, or an easy weeknight treat, these golden rolls oozing with rich crab cream cheese are as fun to make as they are to eat. Trust me, once you try it, this will be your new go-to for when you want something special but simple.
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In the Kitchen
This Crab Rangoon Stuffed Hawaiian Rolls Recipe balances creamy, savory filling with soft, sweet rolls that get perfectly toasty in the oven, creating an irresistible harmony of flavors and textures. It's a fantastic recipe to whip up when you want a guaranteed crowd-pleaser without fussing over complicated steps.
- Juicy and Tender Every Time: The cream cheese and crab mixture stays moist and luscious inside the fluffy Hawaiian rolls.
- Golden, Satisfying Finish: A buttery garlic brush on top turns the rolls delightfully golden and fragrant in the oven.
- Simple Ingredients, Big Impact: Pantry staples and a few fresh add-ins come together to create a flavor-packed party bite.
- Weeknight to Weekend Ready: Whether it’s a casual snack or a festive appetizer, these rolls fit seamlessly into any occasion.
Ingredients at a Glance
Choosing fresh and quality ingredients really lifts this Crab Rangoon Stuffed Hawaiian Rolls Recipe from good to unforgettable. I recommend picking soft, fresh King's Hawaiian rolls and freshest cream cheese you can find for the best texture and flavor.
- Cream Cheese: Use softened full-fat cream cheese for a rich, creamy filling that blends easily.
- Imitation Crab: Finely chopped imitation crab adds savory seafood flavor without overpowering the mix.
- Green Onions: Adds a fresh, slightly sharp bite that brightens the filling.
- Garlic & Onion Powder: Powerful aromatics enhance the umami flavor effortlessly.
- Light Soy Sauce: Adds depth and a hint of saltiness; choose a low-sodium version if you prefer milder seasoning.
- Shredded Cheese: Melty cheese of your choice (I love mozzarella or mild cheddar) gives gooey richness.
- King’s Hawaiian Rolls: These sweet rolls are crucial for that iconic soft and sweet contrast.
- Butter & Fresh Garlic: For brushing on top to get that irresistible golden crust and aroma.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Crab Rangoon Stuffed Hawaiian Rolls Recipe
Step 1 — Prep and Chop the Crab
Start by finely chopping your imitation crab into small pieces. You want it chopped enough to distribute evenly without large chunks, so every bite has that creamy, crabby goodness mixed throughout. I usually give mine a quick mince with a sharp knife, which helps the texture stay smooth once mixed.
Step 2 — Mix the Creamy Filling
In a medium bowl, combine the softened cream cheese, chopped crab, finely sliced green onions, garlic powder, onion powder, light soy sauce, sugar, and shredded cheese. I use my hands or a spoon to mix it all until smooth and well blended. If you want it extra creamy, use less crab for a dreamy texture that melts in your mouth. Taste and adjust seasoning if needed — this filling is the star!
Step 3 — Slice the Rolls and Fill Them Up
Next, slice your King’s Hawaiian rolls diagonally—just a cut deep enough to create a pocket without slicing all the way through. Using a piping bag or a spoon, fill each roll generously with the crab mixture. This step gets a little fun because you'll see those soft rolls hugging the creamy filling, ready for baking.
Step 4 — Brush with Garlic Butter
Melt some butter with freshly minced garlic, then brush it lavishly over the tops of the stuffed rolls. This creates that toasty, aromatic crust you’re aiming for. I always take a moment here to breathe in the garlicky aroma — it’s a reassuring sign that deliciousness is on its way.
Step 5 — Bake to Golden Perfection
Place the filled rolls on a baking sheet and bake at 350°F (175°C) for 15 to 20 minutes. You'll want to watch for the tops to turn a beautiful golden brown and the filling to bubble just slightly. I find that baking it until the cheese melts fully and the rolls get that light crisp on top makes all the difference.
Step 6 — Final Butter Brush and Serve
Once out of the oven, give the rolls one more brush of melted butter for a lovely glossy finish and extra flavor. Serve warm so the filling stays gooey and irresistible—this is where everyone will be reaching for seconds if you’re anything like me!
Things to Remember
Keep these tips in mind for a flawless Crab Rangoon Stuffed Hawaiian Rolls Recipe every time—you’ll save time and avoid common slip-ups.
- Doneness Cue: Look for golden tops and melted cheese bubbling through the filling as signs of perfect bake.
- Temperature Trick: Make sure your cream cheese is very soft before mixing—it blends much smoother without lumps.
- Make-Ahead Move: Prep the filling a day ahead and refrigerate; it tastes even better once flavors meld together overnight.
- Common Pitfall: Don’t cut the rolls too deep or filling will ooze out excessively while baking.
Ways to Serve It
Finishing Touches for Crab Rangoon Stuffed Hawaiian Rolls Recipe
I love finishing these rolls with a sprinkle of finely chopped fresh green onions or a pinch of toasted sesame seeds for texture and a fresh pop. A drizzle of sweet chili sauce or a side of tangy soy dipping sauce also complements the savory-sweet profile beautifully.
Plays Well With
This recipe pairs wonderfully with crisp green salads, crunchy pickled vegetables, or even a light Asian slaw. The freshness balances the richness and adds a refreshing bite to your spread.
Simple Plating Upgrades
For a casual look, serve these rolls on a wooden board with small ramekins of dipping sauces. For a more festive vibe, arrange them on a colorful platter garnished with fresh herbs and edible flowers to brighten the presentation.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover stuffed rolls in an airtight container in the fridge for up to 3 days. To keep their soft texture, I recommend reheating them gently rather than microwaving directly to avoid drying out the filling.
Freezing Tips
These rolls freeze quite well before baking. Simply prepare and stuff them, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before baking for best results.
Reheating Crab Rangoon Stuffed Hawaiian Rolls Recipe Without Drying Out
To reheat without losing moisture, warm your rolls in a 350°F oven for 8–10 minutes. If in a hurry, cover loosely with damp paper towel when microwaving to keep the filling creamy but avoid sogginess. The oven method always wins for preserving that toasty crust and melty center.
Frequently Asked Questions
Absolutely! Fresh or canned real crab meat will add a more authentic seafood flavor. Just be mindful of moisture content, and gently drain any excess liquid so the filling isn’t too runny.
I usually use shredded mozzarella or mild cheddar for a nice melt and mild flavor that won’t compete with the crab. Monterey jack or pepper jack can be great if you want a little extra zip.
You can swap cream cheese for vegan cream cheese alternatives and use dairy-free cheese. For the “crab,” some use artichoke hearts or hearts of palm for a similar texture. Just expect a different but still tasty result.
Slice the rolls only deep enough to create a pocket, not cutting all the way through. Also, don’t overfill—just enough so the mixture is visible but contained within the bread.
Final Thoughts
I still remember the first time I made this Crab Rangoon Stuffed Hawaiian Rolls Recipe—how the buttery, warm rolls with that creamy crab mixture disappeared in minutes at a family gathering. It’s such a joyful recipe to make and share, and I’m confident you’ll enjoy all the praises that come your way. Whether you're new to fun appetizer ideas or a seasoned pro looking for something fresh, this recipe delivers that comforting “wow” factor every time.
PrintFull Printable Recipe
Crab Rangoon Stuffed Hawaiian Rolls Recipe
Crab Rangoon Stuffed Hawaiian Rolls are a creamy and flavorful appetizer combining a savory crab mixture with soft, sweet Hawaiian bread. This easy-to-make recipe features a rich filling of cream cheese, imitation crab, green onions, and shredded cheese, baked to golden perfection and brushed with garlic butter for an irresistible finish.
- Total Time: 35 minutes
- Yield: 6 servings
Ingredients
Filling
- 8 oz softened cream cheese
- 8 oz imitation crab, finely chopped
- ½ cup green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon light soy sauce
- ½ teaspoon sugar
- 1 cup shredded cheese
Rolls
- 1 package King’s Hawaiian rolls
- Butter, melted (for brushing)
- 1 teaspoon minced garlic (for garlic butter)
Instructions
- Prepare the filling: In a mixing bowl, combine softened cream cheese, finely chopped imitation crab, green onions, garlic powder, onion powder, light soy sauce, sugar, and shredded cheese. Mix thoroughly until smooth and well incorporated. Adjust the amount of imitation crab to preference for creaminess.
- Cut the rolls: Slice each Hawaiian roll diagonally to create openings or pockets for the filling.
- Fill the rolls: Transfer the crab mixture to a piping bag and carefully pipe the filling into the diagonal cuts on the rolls, ensuring even distribution.
- Prepare garlic butter: Melt butter and stir in the minced garlic to create garlic butter.
- Brush the rolls: Generously brush the garlic butter over the filled rolls to add flavor and help browning.
- Bake: Place the prepared rolls on a baking sheet and bake in a preheated oven at 350°F for 20 minutes until the tops are golden and the filling is heated through.
- Finish and serve: For a beautiful glossy finish, brush additional melted butter over the rolls immediately after baking. Serve warm as a delicious appetizer or snack.
Notes
- Use full-fat cream cheese for a richer, creamier filling.
- You can substitute imitation crab with real crab meat for a more authentic flavor.
- Adjust garlic powder and onion powder to taste for balanced seasoning.
- If Hawaiian rolls are unavailable, use soft dinner rolls as an alternative.
- Make sure to finely chop crab meat to allow smooth piping into the roll slices.
- Optional: Sprinkle extra shredded cheese on top before baking for a cheesy crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
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