I don’t know about y’all but I’m freezing. There are moments when I can almost imagine icicles forming on the tip of my nose. I know, not a pretty imagine, but hey that’s just how cold I am. This week, my blessed and most beloved space heater was banned at work. Banned. I’m still having a hard time dealing with the situation. You see, every morning I go into work and the first thing I do is turn on that heater. Without it, well, I’m pretty much a shivering mess. Now, all I have to keep me warm is an inadequate blanket and the thought that maybe one day soon I’ll win the lottery so I never have to go back again to that large cold freezer otherwise known as my office.
Now that we’re all shivering, how about something right out of the oven to warm us up from the inside? How about something with cheese, bread, crab, and lots of yummy seasonings mixed in? Are you with me? This month’s #FishFridayFoodies challenge was from Sue of A Palatable Pastime. She chose “Fish in a Dish” as our theme, which is pretty much perfect for this time of year when I quite often find myself wearing two pairs of socks, at least three shirts, and long johns that I constantly fight to keep from falling off my butt. Perhaps after I stuff my face with a few of these crab stuffed sliders that won’t be as much of a problem. Nothing will ever keep me as warm as my now neglected, lonely, and banned heater, however, I’m willing to test out the theory that added weight equals extra warmth.
- 1 (8-oz.) Package Cream Cheese, Softened
- 1/4 Cup Mayonnaise
- 1/4 Cup Sour Cream
- 1 Tablespoon Worchestershire Sauce
- 1 Teaspoon Cajun Seasoning
- 1 Teaspoon Lemon Juice
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Garlic Powder
- 1 (6-oz.) Block White Cheddar, Grated
- 1 (8-oz.) Container Crab Meat
- 1 (12-oz.) Package Hawaiian Sweet Rolls
- 1/4 Cup Unsalted Butter, Melted
- 1 Teaspoon Dijon Mustard
- 1/2 Teaspoon Worcestershire Sauce
- 1/4 Teaspoon Cajun Seasoning
- Preheat oven to 350 degrees.
- In a large bowl, mix together the cream cheese, mayonnaise, sour cream, 1-tablespoon Worchestershire sauce, 1-teaspoon Cajun seasoning, lemon juice, salt, pepper, and garlic powder on medium speed until smooth.
- Stir in the shredded cheddar cheese and then fold in the crab meat.
- Cut each Hawaiian roll in half.
- Line the bottom of a pie plate with the bottom halves of the rolls.
- Spread the crab dip mixture evenly over the rolls in the pie plate.
- Top with the remaining tops of the rolls.
- In a small bowl, whisk together the melted butter, dijon, 1/2-teaspoon Worchestershire sauce, and 1/4-teaspoon Cajun seasoning.
- Brush the melted butter mixture evenly over the roll tops.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 2 minutes or until golden brown.
- Do not use pre-shredded cheese in this recipe. It has a different texture and melts differently. Take the time to shred your own.
- I used Legion of Spice Bayou Black Seasoning in this recipe, which I highly recommend to anyone who loves Cajun seasoning.
- Keep a very close eye on the rolls during the last couple minutes of baking; they will turn from golden brown to burnt in the blink of an eye.
- Add a few tablespoons of chopped chives to the filling mixture.
- Double this recipe and use a large rectangular casserole dish in lieu of a pie plate.
- Replace the Cajun seasoning with Old Bay seasoning.
- Having a good quality Zyliss Tilt ‘N’ Grate Box Cheese Grater makes grating cheese so much easier.
- Invest in an Emile Henry Pie Dish. I have fallen completely in love with mine.
*Some affiliate links can be found in this post.
*I’ll be joining the Fiesta Friday Link Party today. Head on over HERE to see what everyone else is bringing to the celebration.
Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at firstname.lastname@example.org. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.
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