Shrimp & Crab Hawaiian Rolls
These CRAB AND SHRIMP STUFFED HAWIIAN ROLLS are the kind of appetizer that disappears before the tray even cools down. You get sweet, soft Hawaiian rolls stuffed with a creamy shrimp and crab filling, baked until the tops are golden, the seafood is hot, and the inside is fluffy, rich, and packed with flavor. They’re simple, a little messy, and exactly the kind of party food people hover around.
Instead of slicing the rolls in half, we’re doing this a better way:
Cut a small square in the top of each roll, don’t go all the way through, then press the inside down to make a pocket. That gives you a little bread bowl situation where the seafood filling sits right inside the roll instead of sliding off the top. More filling, less mess, better bite.
The filling is built with chopped shrimp, imitation crab (or real if you have the budget), green onions, mayo, egg whites, and a simple savory seasoning blend. The egg whites help the filling puff up a little and set as it bakes, while the mayo keeps everything creamy. Imitation crab works really well here because it stays tender and helps keep the topping from drying out, but you can absolutely use real crab if you want to take it up a notch.
These are perfect for game day, cookouts, seafood nights, holiday appetizers, or anytime you want something that looks like you worked harder than you actually did. They’re easy to prep ahead, quick to bake, and dangerous once they hit the table.
Why You’ll Love This Recipe
These rolls are sweet, savory, creamy, and loaded with seafood flavor. The Hawaiian rolls bring that soft buttery sweetness, while the shrimp and crab filling gives you a rich seafood bite without needing a ton of fancy ingredients.They’re also built for a crowd. One batch makes about 24 to 30 stuffed rolls, depending on the pack of Hawaiian rolls you use and how heavy you load them. And listen — don’t be stingy with the filling. Nobody wants a sad little skimpy seafood roll.
Optional Grill or Smoker Method
Want to make these feel more backyard? Bake them on a grill or smoker over indirect heat at 350°F. Use a mild wood like apple, cherry, or pecan if you want just a kiss of smoke. Don’t blast them with heavy smoke because seafood and sweet rolls can pick up too much smoke fast. Place the stuffed rolls on a foil-lined sheet pan or cast iron tray, close the lid, and cook for about 25 to 30 minutes, until the filling is hot and the tops are lightly toasted.
FAQ
Can I use real crab instead of imitation crab?
Yes. Real crab works great if you want a richer seafood flavor. That said, imitation crab actually works really well in this recipe because it stays moist, mixes easily, and helps keep the filling from drying out.
Do I cut the Hawaiian rolls in half?
No. For this version, cut a small square in the top of each roll, don’t cut all the way through, then press the inside down to create a pocket. That lets you stuff the seafood mixture inside the roll.
Can I make these ahead of time?
Yes. You can make the seafood filling a few hours ahead and keep it refrigerated. For the best texture, stuff and bake the rolls right before serving.
Can I use cooked shrimp?
Yes. If using cooked shrimp, chop it small and mix it into the filling. The bake time may still be similar because the filling needs to heat through and set.
Can I use raw shrimp?
Yes, just make sure it is roughly chopped small and baked until the filling is hot, set, and the shrimp is fully cooked.
How do I keep the rolls from getting soggy?
Don’t overdo the mayo, chill the filling before stuffing, and bake the rolls soon after filling them. You can also lightly toast the hollowed rolls for 3 to 5 minutes before stuffing if you want extra insurance.
Can I make these spicy?
Absolutely. Add diced jalapeños, Cajun seasoning, cayenne pepper, Old Bay-style seasoning, or a drizzle of hot sauce into the filling.
What should I serve with seafood stuffed Hawaiian rolls?
Serve them with lemon wedges, hot sauce, ranch, Cajun remoulade, garlic butter, coleslaw, fries, or a simple green salad.
Baked Shrimp and Crab Stuffed Hawaiian Rolls
Equipment
- Large mixing bowl
- Cutting board
- Sharp knife
- Small spoon or cookie scoop
- Measuring cups and spoons
- Sheet pan
- Parchment paper
- Rubber spatula
- Instant-read thermometer, optional
- Food-safe gloves, optional
Ingredients
For the Rolls:
- 24 to 30 Hawaiian rolls
For the Seafood Filling:
- 1 pound shrimp peeled, deveined, and roughly chopped
- 1 pound imitation crab roughly chopped
- 1/2 cup chopped green onions plus more if preferred
- 2 egg whites
- 1/2 cup mayonnaise
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon MSG optional
- Paprika for topping
Optional Add-Ins:
- Real crab instead of imitation crab
- Diced jalapeños
- Cajun seasoning
- Old Bay-style seasoning
- Lemon zest
- Hot sauce
- Shredded mozzarella or Monterey Jack cheese
Instructions
- Make the seafood filling. In a large mixing bowl, combine chopped shrimp, imitation crab, chopped green onions, egg whites, mayonnaise, black pepper, sugar, garlic salt, onion powder, and optional MSG.
- Mix the filling. Stir everything together until the seafood mixture is evenly combined and creamy. Do not overmix it into mush; you still want some texture from the shrimp and crab.
- Chill the filling. Cover the bowl and refrigerate the seafood filling for 15 minutes. This helps the mixture firm up and makes it easier to scoop into the rolls.
- Preheat the oven. Preheat your oven to 350°F.
- Prep the rolls. Keep the Hawaiian rolls whole, but separate them if needed. Using a small sharp knife, cut a square into the top of each roll. Do not cut all the way through the bottom.
- Make the roll pockets. Press the inside of each cut roll down gently with your fingers or the back of a spoon to create a pocket for the seafood filling.
- Fill the rolls. Scoop a generous spoonful of seafood filling into each roll pocket. Do not be skimpy; the filling should mound slightly over the top.
- Add paprika. Sprinkle the tops of the stuffed rolls lightly with paprika for color and flavor.
- Bake the rolls. Place the stuffed rolls on a parchment-lined sheet pan and bake on the middle rack at 350°F for 25 minutes.
- Toast if needed. If you prefer the tops more golden and toasty, bake for an additional 3 to 5 minutes.
- Check for doneness. The filling should be hot, lightly puffed, and set. If using raw shrimp and egg whites, the center of the filling should reach about 160°F.
- Rest and serve. Let the rolls rest for 5 minutes before serving. Top with extra green onions, hot sauce, or a squeeze of lemon if desired.
2 thoughts on “Shrimp & Crab Stuffed Hawaiian Rolls”
Probably one of the most unique and refreshing things ive ever eaten. 5/5
Glad you liked it! They’re pretty amazing.