Ingredients
Scale
- For the Seafood & Sausage Filling:
- 1 pack (12 count) Hawaiian sweet rolls, halved horizontally
- 1/2 lb medium shrimp, peeled, deveined, and coarsely chopped
- 1/2 lb lump crab meat (picked over for shells)
- 6 oz smoked andouille sausage, finely diced
- 1 tbsp Cajun seasoning (divided)
- 2 tbsp butter
- 6 slices provolone or mozzarella cheese
- 1/2 cup mayonnaise
- For the Garlic Butter Glaze:
- 4 tbsp melted butter
- 3 cloves garlic, minced
- 1 tsp chopped fresh parsley
- 1/2 tsp Old Bay seasoning
Instructions
- Sauté the Filling: Melt 2 tbsp butter in a skillet over medium heat. Add diced andouille sausage and cook for 3-4 minutes until browned. Add chopped shrimp and 1/2 tbsp Cajun seasoning. Cook for 2-3 minutes until pink. Remove from heat and gently fold in lump crab meat, mayonnaise, and remaining Cajun seasoning.
- Assemble: Lay the bottom half of the Hawaiian rolls in a parchment-lined 9×13-inch baking dish. Place 3 slices of provolone cheese on top, spoon the seafood mixture evenly across the rolls, and cover with remaining 3 slices of provolone. Place the top roll bun layer on top.
- Glaze & Bake: Whisk melted butter, minced garlic, parsley, and Old Bay together. Generously brush over the top of the rolls. Bake at 350°F (175°C) for 12-15 minutes until the cheese is melted and the tops are golden brown.
- Serve: Garnish with fresh parsley and serve hot!
Notes
Pro Tip: Place a sheet of foil loosely over the tops for the first 8 minutes of baking to keep the rolls soft while allowing the cheese inside to melt completely.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Method: Appetizer
- Cuisine: Cajun