Crab Rangoon Stuffed Hawaiian Rolls

Name: Crab Rangoon Stuffed Hawaiian Rolls
Total time: 1800 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 8 oz softened cream cheese; 4-8 oz imitation crab; 1/2 cup green onions; 1 tsp garlic powder; 1 tsp onion powder; 2 tsp light soy sauce; 1/2 tsp sugar; 1 cup shredded cheese; King’s Hawaiian rolls; butter; minced garlic

jc.eeats @jceeats

Bay Area

Crab Rangoon stuffed Hawaiian rolls is party appetizer that combines two comfort-food favorites. Instead of wrapping and frying wontons, you stuff the crab rangoon mixture inside a tray of Hawaiian rolls, bake them until warm and golden, and often brush the tops with garlic butter.

Honestly, you can also stuff this with any fillings you like. Feel free to substitute imitation crab for bacon, chicken, or real crab meat!

jc.eeats @jceeats

Bay Area

Honestly, you can also stuff this with any fillings you like. Feel free to substitute imitation crab for bacon, chicken, or real crab meat!

Saved

Ingredients

30 mins

4-6 servings

8 ozsoftened cream cheese
4-8 ozimitation crab
1/2 cupgreen onions
1 tspgarlic powder
1 tsponion powder
2 tsplight soy sauce
1/2 tspsugar
1 cupshredded cheese
King’s Hawaiian rolls
butter
minced garlic

Saved

Steps

30 mins

1

All the ingredients needed in photo form.
2

Finely chop imitation crab.
3

In a bowl, mix cream cheese, imitation crab, green onions, garlic powder, onion powder, soy sauce, sugar, and cheese. Mix until smooth and well combined. Use less imitation crab for a more creamy texture.
4

Slice the rolls diagonally to create openings for the filling. Transfer the mixture to piping bag and pipe the filling into the cuts.
5

Brush melted butter with garlic onto the rolls.
6

Bake at 350F for 15-20 mins.
7

For a glossy finish, brush melted butter on top and serve.