Baked Shrimp and Crab Stuffed Hawaiian Rolls
Soft Hawaiian rolls stuffed with a creamy shrimp and crab filling made with green onions, mayonnaise, egg whites, and savory seasonings, then baked until hot, golden, and lightly puffed. Instead of cutting the rolls in half, each roll is hollowed from the top and stuffed generously so the seafood filling sits inside the roll like a little bread bowl. These are perfect for parties, game day, cookouts, and seafood appetizer spreads.
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.
Notes
Do not cut the rolls in half for this version. Cut a square in the top, press the inside down, and stuff the filling into the pocket.
Be generous with the filling. Nobody wants skimpy seafood topping.
Imitation crab works really well in this recipe because it helps keep the filling moist and tender.
Real crab can be used instead of imitation crab, but it may make the filling slightly drier depending on the crab.
If using cooked shrimp, chop it small and bake until the filling is hot and set.
If using raw shrimp, chop it small so it cooks evenly inside the filling.
MSG is optional, but it adds a savory boost.
For extra flavor, add Cajun seasoning, Old Bay-style seasoning, diced jalapeños, or hot sauce.
For a lightly smoky backyard version, bake these on a grill or smoker over indirect heat at 350°F.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or air fryer at 325°F until warmed through. Avoid microwaving if possible because the rolls can get soft.