Hawaiian Meets Cajun Crab Dip Sliders – #FishFridayFoodies

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.

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350 degrees.
  2. 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.
  3. Stir in the shredded cheddar cheese and then fold in the crab meat.
  4. Cut each Hawaiian roll in half.
  5. Line the bottom of a pie plate with the bottom halves of the rolls.
  6. Spread the crab dip mixture evenly over the rolls in the pie plate.
  7. Top with the remaining tops of the rolls.
  8. In a small bowl, whisk together the melted butter, dijon, 1/2-teaspoon Worchestershire sauce, and 1/4-teaspoon Cajun seasoning.
  9. Brush the melted butter mixture evenly over the roll tops.
  10. Cover with foil and bake for 30 minutes.
  11. Remove the foil and bake for an additional 2 minutes or until golden brown.

Suggestions:

  • 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.

Improvements:

  • 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.

Zyliss Tilt �n� Grate Box Cheese Grater

Emile Henry Modern Classics Rouge Pie Dish

Hawaiian Meets Cajun Crab Dip Sliders – #FishFridayFoodies

Hawaiian Meets Cajun Crab Dip Sliders – #FishFridayFoodies

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350 degrees.
  2. 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.
  3. Stir in the shredded cheddar cheese and then fold in the crab meat.
  4. Cut each Hawaiian roll in half.
  5. Line the bottom of a pie plate with the bottom halves of the rolls.
  6. Spread the crab dip mixture evenly over the rolls in the pie plate.
  7. Top with the remaining tops of the rolls.
  8. In a small bowl, whisk together the melted butter, dijon, 1/2-teaspoon Worchestershire sauce, and 1/4-teaspoon Cajun seasoning.
  9. Brush the melted butter mixture evenly over the roll tops.
  10. Cover with foil and bake for 30 minutes.
  11. Remove the foil and bake for an additional 2 minutes or until golden brown.
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*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 wendyklik1517@gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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  • Oh the thermostat wars. I’m one of those folks who is always warm. You could always drink at work! A little grog to warm up! Your bake looks and sounds amazing, and perfectly warming from the inside out.

    • Colleen Delawder

      Thanks Karen…we don’t even have access to the thermostat…nothing to do but shiver away! Grog would be nice!

  • P~

    Banned? They banned your heater? Gah! *sympathy*
    The sliders sound amazing. P~

    • Colleen Delawder

      I know right? BANNED! New building management is not my friend!

  • Oh no, a banned heater! We’re just freezing here because there’s no heating in the kitchen and there are tons of windows (not a good combo, such a bad design as it then roasts in the summer). I love the sound of the flavoring in these, they sound so comforting and tasty! Thanks for sharing with Fiesta Friday too!

    • Colleen Delawder

      Thanks Caroline! At least we’re freezing together!

  • thenotsocreativecook

    I think I could eat this whole thing! Haha! This sounds amazing!

    • Colleen Delawder

      Thanks! I got about a 1/4 of one slider and it was heavenly!

  • These look incredible – the perfect dish to bring to our holiday get-together!

    • Colleen Delawder

      I’all totally be making these again for New Year’s Heather!

  • Wendy Klik

    This is perfect. Crab dip already on the bread and ready to be served. What do you mean they banned your heater?? What kind of joint do you work in that they don’t allow their employees to stay warm?

    • Colleen Delawder

      Right? I can’t quit shivering!!! Heated blankets are also banned, so I’m stuck with a blanket that isn’t quite cutting it!

  • snehadatar

    These are so irresistible and mouthwatering, crab dip rolls.

    • Colleen Delawder

      I couldn’t agree more! Happy Holidays!

  • Pennies In My Pocket

    I love Hawaiian Rolls! I often use them to make sandwiches but I have never considered seafood. I cannot wait to try this recipe.

    • Colleen Delawder

      I’m with you…Hawaiian Rolls are great to have around!

  • So you had me at Hawaiian Sweet Rolls. I love everything Hawaiian sweet rolls. I may try to make this this weekend when I have visitors in town!

    • Colleen Delawder

      Enjoy your visit Shasie and I do hope you get to try them out!

  • This is a combination of crab ragoons and my favorite ham and cheese sliders. This sounds so delicious. I’ll be whipping these up soon!

    • Colleen Delawder

      The ham and cheese sliders gave me the idea Michelle!

  • Sid’s Sea Palm Cooking

    Thanks for coming by and linking that recipe. I think it may end up as a Tapas offering one month soon. I missed last month’s Fish Friday Foodies as my dish became an offering to the Kitchen Goddess. I gotta say she had a few offerings last month.

    • Colleen Delawder

      Well that’s just a bummer! I’ve been pretty lucky over the past month or so…but that can always change. I’m always one smoke detector alarm going off away from a kitchen disaster!

  • Searchingforspice

    These look amazing and perfect for serving a group of people!

    • Colleen Delawder

      Thank you! 🍀

  • Wendy Klik

    I loved these when you first posted and I love them still today. Perfect choice for sharing this first Monday.

    • Colleen Delawder

      Thanks Wendy…I can’t wait to make them again!

  • My husband would go crazy over this appetizer! Sounds perfect for the big game on Monday night.

    • Colleen Delawder

      I hope he really likes it!

  • Lauren Everson

    Not only do those look mouthwatering, they sound delicious. You had me at cream cheese.

    • Colleen Delawder

      Thanks Lauren…cream cheese is pretty addictive!