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
1/2 cup green onions, chopped
1 tsp garlic powder
1 tsp onion powder
2 tsp light soy sauce
1/2 tsp sugar
1 cup shredded cheese
Rolls
1 package King’s Hawaiian rolls
Butter, melted (for brushing)
1 tsp 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.
