When you want an appetizer that feels indulgent, comforting, and seriously impressive, these Creamy Jumbo Crab Bombs deliver. This hot, bubbling crab dip is loaded with tender crab meat and sweet jumbo lump crab, all folded into a rich blend of cream cheese, Gruyère, Japanese mayonnaise, and melted butter.

Old Bay seasoning brings that classic seafood flavor, while shallot, fresh parsley, lemon juice, and Worcestershire sauce add layers of savory and bright flavor. Everything gets baked until the cheese is melted and bubbling, creating a creamy, cheesy crab dip that is absolutely perfect for scooping up with crispy crackers or chips.

Why You’re Going to Love This Recipe

• Loaded with jumbo lump crab: Every bite has generous pieces of sweet, tender crab.
• Ultra creamy and cheesy: Cream cheese, Gruyère, and Japanese mayonnaise create an incredibly rich texture.
• Packed with flavor: Old Bay, shallot, lemon, parsley, and Worcestershire sauce bring plenty of savory depth.
• Easy to make: Mix, fold, bake, and serve. It really is that simple.
• Perfect for entertaining: Serve this bubbling straight from the oven for an appetizer everyone will want to dig into.

Ingredients

Creamy Jumbo Crab Bombs

• Crackers or chips, for serving
• Cream cheese
• Gruyère cheese
• Japanese mayonnaise
• Crab meat
• Jumbo lump crab meat
• Butter
• Old Bay seasoning
• Shallot
• Fresh parsley
• Lemon juice
• Worcestershire sauce

Garnish

• Fresh parsley

How to Make Creamy Jumbo Crab Bombs

1. Prepare the Crab Mixture

Start by adding the softened cream cheese, shredded Gruyère, Japanese mayonnaise, crab meat, Old Bay seasoning, minced shallot, fresh parsley, lemon juice, and Worcestershire sauce to a large mixing bowl.

Hold off on adding the jumbo lump crab meat and melted butter for now.

Mix everything thoroughly until the ingredients are well combined and the cream cheese is evenly incorporated throughout the mixture.

2. Fold in the Jumbo Lump Crab

Once the creamy mixture is combined, gently fold in the jumbo lump crab meat.

Be careful not to overmix. You want to keep those beautiful pieces of jumbo lump crab intact so they remain noticeable throughout the dip.

3. Transfer to a Baking Dish

Preheat your oven to 350°F.

Transfer the crab mixture to an oven-safe baking dish that is at least 4×4 inches. Spread the mixture evenly throughout the dish.

Top with additional shredded Gruyère for an extra cheesy finish.

4. Bake Until Bubbling

Place the dish on the middle rack of your preheated oven and bake for 20 to 30 minutes, or until the dip is hot, bubbling around the edges, and the Gruyère on top has completely melted.

For an extra golden top, you can place the dip under the broiler for a minute or two at the end. Keep a close eye on it because the cheese can brown quickly.

5. Garnish and Serve

Remove the Creamy Jumbo Crab Bombs from the oven and let them sit for a couple of minutes.

Finish with freshly chopped parsley and serve immediately with your favorite crackers or crispy chips.

Then dig in while it’s hot and bubbly!

What Kind of Crab Should I Use?

For the best texture and flavor, I recommend using a combination of regular crab meat and jumbo lump crab meat.

The regular crab meat blends into the creamy base and gives the dip plenty of crab flavor, while the jumbo lump crab provides those larger, tender pieces throughout the dish.

If you’re able to find high-quality jumbo lump crab, this is definitely a recipe where it is worth using it.

What Makes This Crab Dip So Creamy?

The combination of cream cheese, Japanese mayonnaise, Gruyère cheese, and butter gives this appetizer its incredibly rich and creamy texture.

The cream cheese creates the base, while Japanese mayonnaise adds richness and a subtle tang. Gruyère melts beautifully into the mixture and adds a nutty, savory flavor. The melted butter rounds everything out and gives the crab an extra luxurious finish.

Can I Make This Ahead of Time?

Yes! You can prepare the crab mixture ahead of time and transfer it to your baking dish. Cover it tightly and refrigerate until you’re ready to bake.

When you’re ready to serve, remove the dish from the refrigerator and allow it to sit at room temperature briefly before baking. You may need to add a few extra minutes to the baking time since the dip will be chilled.

For the best texture, I recommend adding the final layer of Gruyère right before baking.

How to Store Leftover Crab Dip

Allow any leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3 days.

Because this recipe contains seafood and dairy, be sure to refrigerate leftovers promptly.

How to Reheat Creamy Jumbo Crab Bombs

For the best results, reheat leftovers in a 350°F oven until warmed through and bubbling.

You can also microwave individual portions in short intervals, stirring between each interval. The oven method will give you a better texture and help bring back that warm, cheesy consistency.

What to Serve With Creamy Jumbo Crab Bombs

These crab bombs are made for dipping! Serve them with:

• Buttery crackers
• Tortilla chips
• Pita chips
• Crostini
• Toasted baguette slices
• Pretzel crisps
• Fresh vegetables

For a party, I especially love serving this dip with a variety of crackers and toasted bread so everyone can choose their favorite.

Tips for the Best Creamy Jumbo Crab Bombs

Soften the cream cheese. This makes it much easier to incorporate into the other ingredients and prevents large chunks of cream cheese from remaining in the mixture.

Don’t overmix the jumbo lump crab. Gently folding it in helps preserve those large pieces of crab.

Use freshly shredded Gruyère. It melts beautifully and gives the dip a smoother, creamier consistency.

Serve it hot. This dip is at its absolute best when it’s fresh from the oven, bubbling and cheesy.

Don’t skip the lemon. Just a small amount of fresh lemon juice helps brighten the rich, creamy ingredients and keeps the dip from feeling too heavy.

Creamy Jumbo Crab Bombs

These Creamy Jumbo Crab Bombs are the kind of appetizer that disappears almost immediately. Between the creamy cheese base, buttery crab, sweet jumbo lump crab, and bubbling Gruyère topping, there’s a lot to love in every bite.

It’s rich, savory, cheesy, and packed with crab flavor, making it perfect for game days, holiday gatherings, dinner parties, or anytime you’re craving an impressive seafood appetizer.

Grab some crackers, scoop up a big bite, and enjoy!

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Creamy Jumbo Crab Bombs

If you love a rich, creamy crab dip loaded with big pieces of sweet jumbo lump crab, these Creamy Jumbo Crab Bombs are about to be your new favorite appetizer. This indulgent dip combines tender crab meat and jumbo lump crab with creamy Japanese mayonnaise, smooth cream cheese, nutty Gruyère, and plenty of buttery flavor. Old Bay, fresh shallot, parsley, lemon, and Worcestershire sauce add the perfect balance of savory, bright, and slightly tangy flavor. Baked until hot and bubbling with a golden layer of melted Gruyère, every bite is creamy, cheesy, and packed with crab. Serve it straight from the oven with crispy crackers or chips for an irresistible appetizer that’s made for sharing.

Course Appetizer, Main Course

Cuisine American

Keyword appetizers, crab, dip, seafood

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Author kingcooks

Ingredients

• Crackers for serving

Creamy Jumbo Crab Bombs

• 8 oz cream cheese softened
• 1 cup Gruyère cheese shredded
• 1/2 cup Japanese mayonnaise
• 8 oz crab meat
• 8 oz jumbo lump crab meat
• 4 tbsp melted butter
• 1 tbsp Old Bay seasoning
• 1 tbsp shallot finely minced
• 1 tbsp fresh parsley chopped
• 1 tsp lemon juice
• 1/2 tsp Worcestershire sauce

Garnish

• Fresh parsley chopped

Instructions

Creamy Jumbo Crab Bombs

• In a bowl, add all the ingredients listed under “Creamy Jumbo Crab Bombs” EXCEPT the jumbo lump crab meat and melted butter, then mix thoroughly.
• Once combined, gently fold in the lump crab meat.

Assemble

• Preheat oven to 350°F.
• Transfer the mixture to an oven-safe dish that’s at least 4×4 inches. Spread out evenly and top with more Gruyère cheese.
• Place on the middle rack in the oven and bake for 20-30 minutes until the top is bubbling and the cheese is melted.
• Once cooked, garnish with fresh parsley, serve immediately with crackers or chips and enjoy!

When it comes to appetizers, I don’t believe in playing it safe. If I’m making egg rolls, I want every bite to feel like something you’d order at a high-end seafood restaurant. That’s exactly what these Jumbo Crab Stuffed Lobster Egg Rolls deliver.

Each crispy, golden egg roll is wrapped around a whole buttery lobster tail and packed with a rich, creamy crab filling made with Havarti cheese, cream cheese, sweet peppers, shallots, fresh chives, and just the right amount of Old Bay. Then they’re fried until perfectly crisp and served with an addictive creamy sweet chili dipping sauce that ties everything together.

Whether you’re celebrating a special occasion, hosting game day, or simply want to treat yourself to something unforgettable, these seafood egg rolls are guaranteed to impress. Just one bite and you’ll understand why they’re worth every minute.

Why You’re Going to Love This Recipe

• Crispy, golden exterior with an incredibly creamy seafood filling.
• A whole lobster tail tucked inside every egg roll.
• Loaded with lump crab and jumbo lump crab for incredible texture.
• The creamy sweet chili sauce takes every bite to the next level.
• Perfect for holidays, parties, date nights, or when you’re feeling a little extra.
• Restaurant-quality flavor that’s surprisingly easy to make at home.

Ingredients

Lobster Egg Rolls

• Lobster tails
• Egg roll wrappers
• Canola oil

Jumbo Crab Filling

• Cream cheese
• Havarti cheese
• Crab meat
• Jumbo lump crab meat
• Shallots
• Bell peppers
• Chives
• Garlic
• Old Bay seasoning
• Salt
• Black pepper

Creamy Sweet Chili Sauce

• Mayonnaise
• Sweet chili sauce
• Soy sauce

Egg Wash

• Egg
• Water

Instructions

Make the Creamy Sweet Chili Sauce

In a small bowl, combine the mayonnaise, sweet chili sauce, and soy sauce. Mix until smooth and refrigerate while preparing the egg rolls.

Prepare the Egg Wash

Whisk together the egg and water in a small bowl. Set aside.

Make the Crab Filling

In a large mixing bowl, combine the cream cheese, shredded Havarti, regular crab meat, shallots, bell peppers, chives, garlic, Old Bay seasoning, salt, and pepper.

Mix until everything is well combined. Gently fold in the jumbo lump crab meat, being careful not to break up the large pieces.

Assemble the Egg Rolls

Lay two egg roll wrappers on a clean work surface, stacked one on top of the other.

Place a cleaned lobster tail near the edge closest to you with the tail slightly extending past the wrapper. Spoon several tablespoons of the crab filling over the lobster.

Brush the edges of the wrapper with egg wash. Fold the bottom over the filling, fold in both sides, then continue rolling tightly until completely sealed.

Repeat with the remaining lobster tails.

Fry

Heat canola oil to 350°F.

Working in batches, carefully fry the egg rolls for 4 to 5 minutes, or until they’re beautifully golden brown and crispy.

Transfer to a paper towel-lined plate or cooling rack to drain.

Serve

Serve immediately with the chilled creamy sweet chili sauce for dipping and enjoy every crispy, cheesy, buttery bite.

Tips for Success

• Pat the lobster tails dry before assembling to help the wrappers stay crisp.
• Double wrapping the egg rolls helps support the heavy filling and prevents tearing.
• Fold the jumbo lump crab in gently so those beautiful chunks stay intact.
• Fry in small batches to maintain the oil temperature.
• Let the egg rolls rest for a couple of minutes after frying before serving. The filling will be extremely hot.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Keep the dipping sauce refrigerated separately.

Reheating

For the crispiest results, reheat in a 375°F oven or air fryer for 6 to 8 minutes, or until heated through. Avoid microwaving if possible, as it softens the crispy exterior.

Frequently Asked Questions

Can I use frozen lobster tails?
Absolutely. Just thaw them completely and pat them dry before assembling.

Can I make these ahead of time?
Yes. Assemble the egg rolls up to one day in advance, refrigerate them, and fry just before serving.

Can I bake or air fry them instead?
Yes. Lightly spray the egg rolls with oil and cook at 400°F until golden and crispy, turning halfway through.

Can I substitute another cheese?
Yes. Monterey Jack, mozzarella, or white cheddar all melt well, but Havarti provides an especially creamy texture that pairs beautifully with the seafood.

These Jumbo Crab Stuffed Lobster Egg Rolls are everything you want in one incredible bite: crispy, creamy, cheesy, buttery, and packed with luxurious seafood. Pair them with the creamy sweet chili sauce and watch them disappear before they even have a chance to cool.

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Jumbo Crab Stuffed Lobster Egg Rolls

There’s something about that first bite through a crispy, golden egg roll that makes it unforgettable. Now imagine that crunch giving way to a buttery lobster tail wrapped in a rich, creamy crab filling loaded with melty Havarti, Old Bay, fresh chives, and sweet peppers. It’s the kind of over-the-top seafood recipe that feels restaurant worthy but is surprisingly simple to make at home. Paired with a creamy sweet chili dipping sauce, these Jumbo Crab Stuffed Lobster Egg Rolls are guaranteed to steal the show at your next dinner, game day, or special occasion.

Course Appetizer, lunch, Main Course

Cuisine American, Asian

Keyword egg rolls, lobster, seafood

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Author kingcooks

Ingredients

• 6 lobster tails cleaned with shells removed
• 12 egg roll wrappers
• Canola oil for frying

Jumbo Lump Crab Filling

• 8 oz cream cheese softened
• 1 cup Havarti cheese shredded
• 4 oz crab meat
• 4 oz jumbo lump crab meat
• 1 tbsp shallots minced
• 1 tbsp bell peppers minced
• 1 tbsp chives minced
• 1 tsp garlic minced
• 1 tsp Old Bay seasoning
• Salt to taste
• Pepper to taste

Creamy Sweet Chili Sauce

• 1 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1 tsp soy sauce

Egg Wash

• 1 large egg
• 1 tbsp water

Instructions

Creamy Sweet Chili Sauce

• In a bowl, mix together all ingredients listed under “Creamy Sweet Chili Sauce.” Mix until fully combined and place in the fridge until you’re ready to serve.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Jumbo Lump Crab Filling

• In a bowl, add all the ingredients listed under “Jumbo Lump Crab Filling” EXCEPT the jumbo lump crab meat, and mix thoroughly.
• Once combined, gently fold in the lump crab meat and set aside.

Assemble

• Stack two egg roll wrappers on a flat surface. To the side closest to you, add one of the cleaned and shelled lobster tails with the tail hanging off the wrapper. Add a few tablespoons of the seafood filling to the center. Brush the edges with egg wash. Fold the top of the wrapper over the filled lobster tail, then fold in the left and right sides to the center, making sure the filling and lobster are sealed inside. Repeat until all six of the lobster tails are filled and wrapped.
• Heat a pot of canola oil to 350°F.
• Fry the egg rolls in batches until golden brown and crispy, about 4-5 minutes. Drain on a paper towel-lined plate or cooling rack.
• Serve hot with a side of creamy sweet chili sauce and enjoy!

A buttery, flaky croissant piled high with warm lobster tossed in creamy Kewpie mayo, fresh chives, celery, and shallots, then finished with a bright lemon chive mayo. It’s rich, fresh, and surprisingly easy to make for lunch, dinner, or any occasion that deserves something a little extra.

Why You’re Going to Love This Recipe

• Flaky croissants take the place of traditional rolls for an extra buttery bite.
• Warm, buttery lobster paired with creamy Kewpie mayo is incredibly rich and flavorful.
• The lemon chive mayo adds freshness that balances every bite.
• Easy enough for a weeknight but elegant enough for entertaining.
• Ready in about 20 minutes with cooked lobster meat.

Ingredients

Lemon Chive Kewpie Mayonnaise

• Kewpie mayonnaise
• Lemon juice
• Lemon zest
• Fresh chives
• Salt

Buttery Lobster Filling

• Cooked lobster meat
• Kewpie mayonnaise
• Butter
• Celery
• Shallots
• Garlic
• Fresh chives
• Salt
• Black pepper

For Assembly

• Croissants
• Lemon chive Kewpie mayonnaise
• Buttery lobster filling
• Fresh chives
• Lemon wedges

Instructions

Make the Lemon Chive Mayo

In a small bowl, combine the Kewpie mayonnaise, lemon juice, lemon zest, minced chives, and a pinch of salt. Stir until smooth and well combined. Refrigerate until ready to use.

Prepare the Lobster Filling

In a skillet over medium heat, melt the butter. Add the minced shallots and garlic, then cook until softened and fragrant, about 2 to 3 minutes.

Turn off the heat and gently fold in the cooked lobster meat, just long enough to warm it through.

Transfer the lobster mixture to a bowl. Add the minced celery, chives, and Kewpie mayonnaise. Mix until evenly combined, then season with salt and black pepper to taste.

Assemble the Croissants

Spread a generous layer of the lemon chive mayo onto the bottom half of each toasted croissant.

Pile on the buttery lobster filling, then drizzle with more lemon chive mayo. Garnish with fresh chives, add the top croissant half, and serve immediately with fresh lemon wedges.

Storage

The lobster filling can be stored in an airtight container in the refrigerator for up to 2 days. For the best texture, keep the croissants separate and assemble just before serving.

Reheating

If you’d like the filling slightly warm, gently heat it in a skillet over low heat for just a minute or two. Avoid overheating, as lobster can become tough. Toast the croissants fresh before assembling for the best flavor and texture.

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Buttery Lobster Roll Croissant

This Buttery Lobster Roll Croissant takes everything you love about a classic lobster roll and gives it a rich, buttery upgrade. Warm lobster tossed with creamy Kewpie mayo, fresh herbs, and tucked inside a flaky toasted croissant makes every bite feel like something special.

Course lunch, Main Course, sandwiches

Cuisine American

Keyword croissants, lobster, lobster roll

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Author kingcooks

Ingredients

• 2 croissants sliced and toasted

Lemon Chive Kewpie Mayonnaise

• 1 cup Kewpie mayonnaise
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tbsp chives minced
• Salt to taste

Buttery Lobster Filling

• 1 lb lobster meat cooked
• 1/4 cup Kewpie mayonnaise
• 4 tbsp butter
• 2 tbsp celery minced
• 2 tbsp shallots minced
• 1 tbsp garlic minced
• 1 tbsp chives minced
• Salt to taste
• Black pepper to taste

Garnish

• Chives minced
• Lemon wedges

Instructions

Lemon Chive Kewpie Mayonnaise

• In a small bowl, combine all the ingredients listed under “Lemon Chive Kewpie Mayonnaise.” Mix thoroughly and set aside until ready to serve.

Buttery Lobster Filling

• Heat butter in a pan over medium heat. Once melted, sauté minced shallot and garlic until fragrant, about 2-3 minutes.
• Turn off the heat and stir in the cooked lobster meat. Mix just until the lobster is warmed through.
• Transfer the filling to a bowl and add minced celery, chives, and Kewpie mayonnaise. Mix well and season with salt and pepper to taste.

Assemble

• Spread some of the lemon and chive-infused Kewpie mayonnaise on the bottom half of the toasted croissant. Add a generous amount of the buttery lobster filling. Drizzle with the remaining lemon chive mayo and garnish with chives. Top with the top half of the toasted croissant.
• Serve immediately and enjoy!

If there’s one thing I love, it’s taking a classic recipe and giving it a little extra love. Egg salad has always been one of those comfort foods that’s simple, affordable, and incredibly satisfying. But instead of serving it between two slices of bread, we’re piling it onto buttery toasted croissants and hiding a perfectly jammy egg right in the center.

The combination is unreal. The croissant is light, flaky, and buttery, while the egg salad is creamy thanks to Japanese mayo, Dijon mustard, fresh shallots, and chives. Then comes the best part. Slice into the sandwich and you’ll find a jammy egg with a rich golden yolk that slowly blends into the egg salad, making every bite even creamier than the last.

Whether you’re making brunch for friends, meal prepping lunches for the week, or simply craving something comforting that comes together with everyday ingredients, this sandwich checks every box. It feels elevated without requiring much extra work, and once you make it this way, it’s hard to go back.

Why You’ll Love This Recipe

• Rich, creamy egg salad with incredible flavor
• The jammy egg creates an unforgettable center
• Flaky toasted croissants make every bite buttery and tender
• Perfect for breakfast, brunch, lunch, or meal prep
• Easy to customize with your favorite herbs or seasonings
• Ready with simple pantry and refrigerator staples

Ingredients You’ll Need

Egg Salad

• Large eggs
• Japanese mayonnaise
• Shallots
• Fresh chives
• Dijon mustard
• Onion powder
• Garlic powder
• Black pepper
• Salt

Sandwich

• Croissants

Garnish

• Fresh chives

How to Make an Egg Salad Croissant

Step 1: Cook the Eggs

Bring a large pot of water to a gentle boil. Carefully lower the room-temperature eggs into the water.

Remove a few eggs after about 6 minutes and immediately transfer them to an ice bath. These will become your jammy eggs.

Continue cooking the remaining eggs until the 12-minute mark for perfectly hard-boiled eggs. Transfer them to the ice bath and peel once cooled.

Step 2: Make the Egg Salad

Separate the yolks from the hard-boiled eggs.

Roughly chop the egg whites and place them into a mixing bowl.

Add the yolks, Japanese mayo, Dijon mustard, chopped shallots, chives, onion powder, garlic powder, black pepper, and salt.

Mash the yolks while mixing until the egg salad becomes creamy while still leaving some texture from the chopped egg whites.

Step 3: Toast the Croissants

Slice the croissants in half and toast until lightly golden and crisp.

Step 4: Assemble

Spread a generous layer of egg salad onto the bottom croissant.

Place one jammy egg directly in the center.

Cover with another spoonful of egg salad before finishing with fresh chopped chives.

Top with the toasted croissant and serve immediately.

Tips for the Best Egg Salad

• Start with room-temperature eggs to help prevent cracking.
• Japanese mayonnaise gives the salad a richer, creamier flavor than traditional mayo.
• Don’t overmix. Keeping small pieces of egg white adds great texture.
• Toasting the croissants prevents them from becoming soggy while adding a delicious buttery crunch.
• Chill the egg salad before assembling for even better flavor.

Variations

Want to make it your own? Try adding:

• Crispy bacon
• Avocado slices
• Everything bagel seasoning
• Fresh dill
• Pickled onions
• Sliced tomatoes
• Baby arugula
• A drizzle of hot honey for a sweet and spicy twist

Storage

Store the egg salad in an airtight container in the refrigerator for up to 3 days.

Keep the croissants separate until you’re ready to assemble so they stay flaky.

Jammy eggs are best enjoyed fresh but can also be refrigerated for up to 2 days before serving.

Frequently Asked Questions

Can I make the egg salad ahead of time?

Absolutely. In fact, it tastes even better after chilling for a few hours.

Can I use regular mayonnaise?

Yes, but Japanese mayonnaise creates a richer, slightly sweeter flavor that really elevates the sandwich.

Can I skip the jammy egg?

You can, but it truly makes this sandwich special. That rich, runny yolk creates an extra creamy center that takes every bite to another level.

Final Thoughts

Some recipes don’t need a complete makeover. They just need one great idea. Adding a jammy egg to a classic egg salad croissant transforms a familiar favorite into something that feels bakery-worthy while still being incredibly easy to make at home.

Whether you’re serving brunch, packing lunch, or simply treating yourself, this is one sandwich you’ll find yourself making again and again.

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Creamy Egg Salad Croissant

There’s something timeless about a great egg salad sandwich, but this version takes it to another level. Fluffy toasted croissants replace ordinary bread, creating buttery layers that practically melt with every bite. The egg salad is rich, creamy, and packed with flavor from Japanese mayo, Dijon mustard, fresh chives, and shallots, giving this classic just the right balance of richness and freshness. The real surprise is hidden right in the center. A perfectly jammy egg adds a silky, golden yolk that spills into the creamy egg salad, creating an extra layer of texture and flavor that makes every bite unforgettable. If you’re looking for a sandwich that feels both comforting and a little luxurious, this Egg Salad Croissant is exactly what you need. It’s creamy, buttery, satisfying, and proof that a few thoughtful upgrades can turn a familiar favorite into something truly special.

Course Main Course, sandwiches

Cuisine American

Keyword croissants, egg salad, salad, sandwich

Prep Time 15 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Author kingcooks

Ingredients

• 4 croissants sliced and toasted

Egg Salad & Jammy Egg

• 12 large eggs room temperature
• 1/2 cup Japanese mayo
• 1/4 cup shallots chopped
• 2 tbsp chives minced
• 1 tbsp Dijon mustard
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp black pepper
• Salt to taste

Garnish

• Chives chopped

Instructions

Egg Salad & Jammy Egg

• Bring a large pot of water to a slow boil. Slowly lower the large eggs into the water as gently as possible. Doing this, plus bringing the eggs to room temperature, will help to prevent cracking.
• For the jammy runny egg, let a few of the eggs boil for just about 6 minutes. Remove and place the eggs into an ice bath to stop the cooking period. Using a spoon, crack and remove the eggshell to reveal an egg that has a cooked outer that bounces back with a light squeeze. Set aside in the fridge until you’re ready to assemble the sandwiches.
• Continue cooking the remaining eggs until the 12-minute mark to assure a hard boil. Once the time is reached, transfer them to an ice bath as well. Also, use a spoon to crack and remove the shells. These eggs will be much firmer to the touch.
• Cut the hard-boiled eggs and separate the cooked yolk from the outer egg white. Give the cooked egg whites a rough chop and add them to a bowl with the cooked yolks.
• To the same boil, add shallots, Dijon mustard, onion powder, garlic powder, black pepper, and Japanese mayo. Mixing together, making sure to mash the cooked yolks in the process. Season with salt to taste.

Assemble

• To the bottom half, add a layer of the egg salad. Then, add one of the jammy eggs to the center, followed by more of the egg salad. Finish with chives and the toasted top croissant. Enjoy!

Breakfast is served!

Few breakfast sandwiches can compete with the combination of buttery croissants, tender steak, fluffy eggs, and melted cheese. This Steak Egg and Cheese Croissant takes everything you love about a classic breakfast sandwich and elevates it into something that feels straight from a café brunch menu.

Thinly shaved ribeye is cooked with sweet onions until perfectly browned, then tossed with a rich blend of American and Muenster cheese. Layer that over soft, fluffy scrambled eggs and a toasted croissant slathered with a creamy homemade special sauce, and you’ve got a breakfast worth waking up for.

Whether you’re looking for a hearty weekend breakfast, a satisfying brunch recipe, or an easy steak and egg sandwich that feels restaurant-quality, this recipe delivers every single time.

Why You’re Going to Love This Recipe

• Loaded with tender shaved ribeye steak and melty cheese
• Flaky, buttery croissants make every bite irresistible
• Creamy homemade special sauce adds incredible flavor
• Perfect for breakfast, brunch, or breakfast-for-dinner
• Easy to prepare with simple ingredients
• Better than your favorite coffee shop breakfast sandwich
• Great for meal prepping individual sandwich components

Ingredients You’ll Need

For the Steak and Cheese

• Croissants
• Ribeye steak, thinly shaved
• Muenster cheese
• American cheese
• Onion
• Salt
• Black pepper

For the Special Sauce

• Japanese mayonnaise
• Red wine vinegar
• Worcestershire sauce
• Dijon mustard
• Parsley
• Salt
• Black pepper

For the Fluffy Eggs

• Eggs
• Butter
• Olive oil
• Salt
• Black pepper

Garnish

• Chives

How to Make Steak Egg and Cheese Croissants

Make the Special Sauce

In a small bowl, combine the Japanese mayonnaise, red wine vinegar, Worcestershire sauce, Dijon mustard, parsley, salt, and black pepper. Mix until smooth and creamy. Set aside until ready to assemble.

Cook the Fluffy Eggs

Heat a skillet over medium-low heat and add the butter and olive oil. Once the butter has melted, pour in the beaten eggs.

Using a spatula, gently move the eggs from the outside of the pan toward the center, allowing large soft curds to form. Season with salt and pepper and continue cooking until the eggs are fluffy and just set. Remove from the heat and set aside.

Cook the Steak and Onions

Heat a skillet over medium heat. Add the shaved ribeye and sliced onions. Season with salt and pepper.

Cook until the steak is browned and slightly crispy around the edges and the onions have softened.

Place the Muenster and American cheese over the steak mixture and stir until the cheese is completely melted and evenly combined.

Remove from the heat.

Assemble the Sandwiches

Slice and toast the croissants.

Spread a generous amount of the special sauce onto the bottom half of each croissant.

Layer with fluffy scrambled eggs, followed by the cheesy steak and onion mixture. Add another spoonful of the special sauce and sprinkle with freshly chopped chives.

Top with the remaining croissant half and serve immediately.

Tips for the Best Steak Egg and Cheese Croissant

• Freeze the ribeye for 20 to 30 minutes before slicing for ultra-thin cuts.
• Use fresh bakery-style croissants for the best texture and flavor.
• Cook the eggs low and slow to keep them soft and creamy.
• Don’t overcook the steak. A quick sear keeps it tender and juicy.
• Toasting the croissants helps prevent the sandwich from becoming soggy.

Variations

Add Bacon

Add crispy bacon for even more savory flavor and crunch.

Make It Spicy

Mix hot sauce into the special sauce or add sliced jalapeños.

Try Different Cheeses

Swap the Muenster and American cheese for provolone, white cheddar, pepper jack, or Swiss.

Add Avocado

Creamy avocado slices pair perfectly with the steak and eggs.

Storage and Reheating

Store the steak mixture, eggs, and sauce separately in airtight containers in the refrigerator for up to 3 days.

When ready to enjoy, reheat the steak and eggs in a skillet or microwave. Toast a fresh croissant and assemble the sandwich just before serving for the best texture.

Frequently Asked Questions

What steak is best for a breakfast sandwich?

Ribeye is one of the best options because it cooks quickly and stays tender and flavorful. Thinly shaved steak creates the perfect bite in every sandwich.

Can I make this sandwich ahead of time?

Yes. Prepare the steak, eggs, and sauce in advance and store them separately. Assemble the sandwiches fresh when ready to serve.

What sauce goes on a steak egg and cheese sandwich?

A creamy sauce made with mayonnaise, Dijon mustard, Worcestershire sauce, and vinegar complements the rich flavors of the steak, eggs, and cheese perfectly.

Can I use a different bread?

Absolutely. While croissants add a buttery, flaky texture, brioche buns, bagels, English muffins, or toasted sandwich rolls work great too.

Final Thoughts

This Steak Egg and Cheese Croissant is everything a breakfast sandwich should be: rich, cheesy, buttery, and packed with flavor. Between the tender shaved ribeye, fluffy eggs, melty cheese, and creamy special sauce, every bite feels like the perfect way to start the day.

Serve it for a lazy weekend brunch, a special breakfast, or whenever you’re craving something truly satisfying. One bite and you’ll understand why this sandwich deserves a permanent spot in your breakfast rotation.

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Ultimate Steak Egg and Cheese Croissant

There’s something special about a breakfast sandwich that feels like it belongs in your favorite neighborhood café, and this Steak, Egg & Cheese Croissant delivers exactly that. Buttery, flaky croissants are piled high with tender shaved ribeye, sweet caramelized onions, fluffy scrambled eggs, and a melty blend of American and Muenster cheese that wraps every bite in pure comfort. What really takes this sandwich over the top is the creamy special sauce. Tangy, savory, and packed with flavor, it ties everything together and gives each bite that irresistible “just one more” quality. Whether you’re treating yourself to a slow weekend breakfast, fueling up for a busy day, or serving brunch for family and friends, this sandwich is rich, satisfying, and guaranteed to impress. It’s hearty, cheesy, buttery, and loaded with everything you could want between two layers of a perfectly toasted croissant.

Course Breakfast, brunch, Main Course

Cuisine American

Keyword breakfast, croissants, sandwich, steak

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

• 2 croissants sliced and toasted

Steak & Cheese

• 8 oz ribeye thinly shaved
• 4 slices muenster cheese
• 4 slices American cheese
• 1 medium onion sliced
• 1/2 tsp salt
• 1/2 tsp black pepper

Special Sauce

• 1 cup Japanese mayo
• 1 tsp red wine vinegar
• 1 tsp worcestershire sauce
• 1 tsp dijon mustard
• 1 tsp parsley
• 1/2 tsp salt
• 1/2 tsp black pepper

Fluffy Eggs

• 4 large eggs beaten
• 1 tbsp butter
• 1/2 tsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Garnish

• Chives chopped

Instructions

Special Sauce

• In a bowl add all ingredients listed under “Special Sauce” and mix until thoroughly combined. Set aside until ready to use.

Fluffy Eggs

• To a pan over medium low heat add butter and olive oil. Once the butter is melted, pour in the beaten eggs and gentle move around the pan bringing the outside into the center until large curds start to form.
• Season with salt and pepper and cook until the eggs are fluffy. Once cooked, set aside.

Steak & Cheese

• In a pan over medium heat, add olive oil, the thinly sliced ribeye and onions. Season with salt and pepper and cook until browned and crispy around the edges.
• Add slices of cheese and mix to combine. Once melted remove from heat and set aside.

Assemble

• Add some of the special sauce to one side of the toasted croissant. Follow that with the fluffy eggs, the cooked steak, onions and cheese, and more of the special sauce. Garnish with chives and top with the other end of the croissant.
• Serve immediately with a side of sauce and enjoy!

Creamy General Tso’s Ramen

There are certain meals that instantly make you want to grab your favorite bowl, curl up on the couch, and savor every bite. This Creamy General Tso’s Ramen is exactly that kind of meal.

Inspired by the rich, comforting flavors of Japanese ramen and the sweet-and-spicy punch of your favorite takeout dish, this recipe combines crispy InnovAsian General Tso’s Chicken with an ultra-creamy carbonara-style ramen broth. The noodles are silky and rich, the chicken brings the perfect crunch, and the soy-marinated jammy eggs take everything to the next level.

Finished with tender bok choy, fresh green onions, and a spoonful of chili crisp, every bite delivers the perfect balance of creamy, savory, spicy, and slightly sweet flavors. Best of all, it comes together surprisingly quickly, making it perfect for busy weeknights when you’re craving something a little extra special.

Why You’re Going to Love This Recipe

• Restaurant-quality ramen made right at home.
• Crispy General Tso’s Chicken adds incredible texture and flavor.
• Rich, creamy broth inspired by carbonara ramen.
• Jammy soy-marinated eggs make every bowl feel elevated.
• Perfect balance of sweet, spicy, savory, and creamy.
• Great for weeknight dinners or cozy weekends at home.
• Easy to customize with your favorite vegetables and toppings.

Ingredients

General Tso’s Chicken

• InnovAsian General Tso’s Chicken

Creamy Ramen

• Buldak Creamy Carbonara Ramen Noodles
• Heavy Cream
• Large Egg
• Kewpie Mayo
• Oyster Sauce
• Garlic

Seasoned Soft Boiled Eggs

• Large Eggs
• Soy Sauce
• Mirin
• Sesame Oil
• Water

Garnishes

• Green Onions
• Bok Choy
• Chili Crisp

Instructions

Prepare the Seasoned Soft Boiled Eggs

Bring a pot of water to a boil. Using a ladle, carefully lower the eggs into the water one at a time.

Cook for 6 minutes.

While the eggs cook, prepare an ice bath by filling a bowl with ice and water.

Transfer the eggs directly into the ice bath once the timer goes off. Allow them to cool completely before peeling.

Place the peeled eggs into a container with the soy sauce, mirin, and sesame oil. Refrigerate while preparing the remaining ingredients.

Cook the General Tso’s Chicken

Prepare the InnovAsian General Tso’s Chicken according to the package instructions using an air fryer.

While the chicken cooks, transfer the included sweet and spicy sauce to a microwave-safe bowl. Warm in short intervals until heated through.

Reserve a small portion of the sauce for finishing.

Once the chicken is crispy and cooked through, toss it in the warmed sauce until evenly coated.

Make the Creamy Ramen

Cook the ramen noodles according to the package instructions.

While the noodles cook, whisk together the egg, kewpie mayo, oyster sauce, garlic, and the seasoning packets from the ramen.

Drain the noodles, reserving several cups of the cooking liquid.

Add the reserved cooking liquid and heavy cream to the egg mixture and whisk until smooth.

Transfer the mixture to a pot over medium heat and cook, whisking frequently, until the broth becomes rich, creamy, and slightly thickened.

Place the cooked noodles into a large serving bowl.

Assemble the Ramen

Pour the creamy broth over the noodles.

Top with the crispy General Tso’s Chicken, seasoned soft boiled eggs, cooked bok choy, green onions, and chili crisp.

Serve immediately and enjoy while hot.

Storage and Reheating

Storage

Store the broth, noodles, chicken, and toppings separately whenever possible for the best texture.

Refrigerate leftovers in airtight containers for up to 3 days.

Reheating

Warm the broth gently on the stovetop over medium-low heat, stirring frequently.

Microwave the chicken separately or reheat in the air fryer for a few minutes to help restore its crispiness.

Add the noodles to the warm broth and heat until warmed through before serving with your toppings.

Pro Tip

For the ultimate bowl, let the eggs marinate for at least 4 hours or overnight. The extra time allows the soy and mirin to penetrate the eggs, creating that beautiful ramen-shop flavor and appearance.

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Sweet and Spicy Creamy Ramen

If comfort food and takeout had a baby, this Creamy General Tso’s Ramen would be it. Crispy General Tso’s Chicken is piled high over rich, velvety creamy carbonara style ramen, then finished with jammy soy marinated eggs, tender bok choy, green onions, and a spoonful of chili crisp for the perfect kick of heat. The combination of sweet, spicy, savory, and creamy flavors creates an incredibly satisfying bowl that feels restaurant-worthy but comes together with minimal effort. Whether you’re looking for a cozy weeknight dinner or a fun way to elevate your favorite instant noodles, this ramen delivers big flavor in every bite.

Author kingcooks

Ingredients

General Tso’s Chicken

• 1 18 oz box of InnovAsian General Tso’s Chicken

Creamy Ramen

• 2 Packs buldak creamy carbonara ramen noodles
• 1 cup heavy cream
• 1 large egg
• 2 tbsp kewpie mayo
• 1 tbsp oyster sauce
• 1 tsp garlic grated or minced

Seasoned Soft Boiled Eggs

• 4 large eggs
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1 tsp sesame oil
• Water enough to cover while boiling

Garnish

• Green onions chopped
• Bok choy cooked
• Chili crisp

Instructions

Seasoned Soft Boiled Eggs

• To a pot of boiling water, using a ladle, gently lower the eggs one at a time into the pot. Set a timer for 6 minutes.
• While these are boiling get a bowl and fill it will water and ice to create an ice bath. Once the timer is up, remove the eggs from the boiling water and place them into the ice bath.
• Peel the eggs and add to a container with soy sauce, mirin and sesame oil. Place in the fridge until you’re ready to serve.

General Tso’s Chicken

• Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
• While those cook, grab the sweet and spicy asian-style bbq sauce and empty it into a microwave-safe container. Microwave in 10 second intervals until warm. Reserve 1/4 of the sauce for later.
• Once the chicken is cooked, toss in the warmed sweet and spicy sauce.

Creamy Ramen

• To a pot of boiling water, add the ramen and allow to cook according to packaging.
• While the noodles cook, add 1 large egg, kewpie mayo, oyster sauce, garlic and the seasoning packets from the ramen. Whisk to combine.
• Now that the noodles are done cooking, transfer to the serving bowl and reserve 3 cups of the cooking liquid.
• Poor the cooking liquid and heavy cream into the pot with the egg and kewpie mixture and whisk until incorporated. Place over medium heat and allow to come to a boil.

Assemble

• Now that the broth is thick and creamy, pour over the noodles in the serving bowl.
• Add the crispy general tso chicken to the ramen with a couple of the seasoned soft boiled eggs. Garnish with green onions, chili crisp, bok choy and enjoy!

Orange Chicken Crispy Rice Salad

There are days when I want something fresh and vibrant… but I also want that takeout-style comfort that hits instantly. This Orange Chicken Crispy Rice Salad gives you both.

You’ve got crisp, thinly sliced vegetables bringing that cool, refreshing crunch. Then layered on top? Golden, saucy bites of InnovAsian Orange Chicken, coated in that signature citrusy glaze. And just when you think it couldn’t get better, we add crispy seasoned rice made from InnovAsian Sticky White Rice, baked until golden and crackly around the edges.

It’s crunchy. It’s saucy. It’s creamy. It’s sweet with a little heat. Every forkful is doing the absolute most.

This isn’t just a salad. It’s a full experience.

Why You’re Going to Love This Recipe

• The perfect balance of fresh and indulgent
• Crispy baked rice adds texture you didn’t know you needed
• Sweet, tangy orange chicken makes it feel like takeout at home
• The creamy sweet chili dressing ties everything together beautifully
• Quick enough for a weeknight but impressive enough to serve guests

Ingredients

Salad Base

• Cucumbers, sliced thin
• Green cabbage, sliced thin
• Purple cabbage, sliced thin
• Carrots, sliced thin
• Green onions, chopped
• Cilantro, chopped
• Red onion, sliced thin

Orange Chicken

• 1 box InnovAsian Orange Chicken

Crispy Seasoned Rice

• 1 box InnovAsian Sticky White Rice
• Soy sauce
• Sesame oil

Creamy Sweet Chili Dressing

• Mayo
• Sweet chili sauce
• Rice wine vinegar
• Garlic, paste or minced
• Soy sauce

How to Make Orange Chicken Crispy Rice Salad

Make the Creamy Sweet Chili Dressing

In a bowl, combine the mayo, sweet chili sauce, rice wine vinegar, garlic, and soy sauce. Mix until smooth and fully incorporated. Refrigerate until ready to use so the flavors can come together.

Prepare the Crispy Seasoned Rice

Cook the sticky white rice according to the package instructions. Once cooked, allow it to cool completely.

Spread the cooled rice evenly onto a baking sheet. Drizzle with sesame oil and soy sauce, mixing gently to coat every grain. Bake at 375°F for 15 to 20 minutes, or until golden and crispy around the edges.

Remove from the oven and set aside to cool slightly. The texture should be crunchy with a little chew in the center.

Cook the Orange Chicken

Arrange the chicken pieces in your air fryer basket or tray and cook according to the package instructions until crispy and heated through.

While the chicken cooks, transfer the orange sauce packet to a microwave-safe bowl. Warm in 10-second intervals until smooth and pourable.

Once the chicken is crisp, toss it in the warmed citrusy orange sauce until evenly coated.

Assemble the Salad

In a large bowl, combine the cucumbers, green cabbage, purple cabbage, carrots, green onions, cilantro, and red onion.

Top with the sauced orange chicken and generous handfuls of crispy seasoned rice.

Drizzle with the creamy sweet chili dressing and toss gently to combine. Serve immediately while the rice is still crisp and the chicken is warm.

Storage and Reheating

If storing leftovers, keep the components separate for best texture.

• Store vegetables in an airtight container in the refrigerator for up to 2 days.
• Store chicken separately in the refrigerator for up to 3 days.
• Store crispy rice at room temperature in an airtight container for up to 1 day to maintain crunch.

To reheat the chicken, use the air fryer or oven to bring back crispiness before assembling. Avoid microwaving if possible, as it can soften the texture.

If the rice loses some crunch, pop it back into the oven for a few minutes to crisp it up again.

This Orange Chicken Crispy Rice Salad is what happens when comfort food meets fresh flavor. It’s bold, textured, and layered in a way that keeps you going back for just one more bite.

And trust me… that crispy rice moment? That’s the part you’ll savor every single time.

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Orange Chicken Crispy Rice Salad

You know that feeling when you’re craving takeout but also something fresh, crunchy, and vibrant? This Orange Chicken Crispy Rice Salad is exactly that. It’s the perfect balance of hot and cold, crispy and creamy. Golden, saucy bites of InnovAsian Orange Chicken layered over a rainbow of thinly sliced cucumbers, cabbage, carrots, and fresh herbs. Then comes the real game changer. Crispy seasoned sticky rice baked until golden and crackly, adding that irresistible crunch in every bite. And let’s talk about the dressing. A creamy sweet chili blend that wraps around every ingredient, bringing heat, sweetness, and tang together in the most satisfying way. It’s bold. It’s textured. It’s fresh but indulgent. And once you taste that crispy rice against that citrusy orange glaze, you’ll understand why this salad hits different.

Course Main Course, Salad

Cuisine American, Asian

Keyword crispy rice, orange chicken, salad

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Author kingcooks

Ingredients

• 2 large cucumbers sliced thin
• 1 cup green cabbage sliced thin
• 1 cup purple cabbage sliced thin
• 1 cup carrots sliced thin
• 1/2 cup green onions chopped
• 1/2 cup cilantro chopped
• 1/2 cup red onion sliced thin

Orange Chicken

• 1 box InnovAsian’s Orange Chicken

Crispy Seasoned Rice

• 1 box InnovAsian’s Sticky White Rice
• 4 tbsp soy sauce
• 1 tbsp sesame oil

Creamy Sweet Chili Dressing

• 1 cup mayo
• 1/2 cup sweet chili sauce
• 1 tbsp rice wine vinegar
• 1 tsp garlic paste or minced
• 1 tsp soy sauce

Instructions

Creamy Sweet Chili Dressing

• To a bowl, add all ingredients listed under “Creamy Sweet Chili Dressing.” Mix until fully incorporated and place in the refrigerator until ready to serve.

Crispy Seasoned Rice

• Cook the sticky white rice according to the packaging. Once cooked, allow to cool.
• Now that the rice is cooled completely, spread out evenly on a baking sheet. Season with sesame oil and soy sauce. Mix to combine and bake at 375F until the rice is crispy. This should take 15-20 minutes.
• Once cooked, removed from the oven and set aside.

Orange Chicken

• Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
• While those cook, grab the citrusy orange sauce and empty it into a microwave-safe container. Microwave in 10 second intervals until warm.
• Once the chicken is cooked and crispy, dress with the citrusy orange sauce and set aside.

Assemble

• To a large bowl, add the thinly sliced cucumbers, green cabbage, purple cabbage, carrots, green onions, cilantro and red onion.
• Top with the citrusy sauced orange chicken and the crispy seasoned rice.
• Drizzle with the creamy sweet chili dressing and mix to combine. Enjoy!

Jumbo Crab Garlic Butter Rolls

Soft, fluffy dinner rolls stuffed to the brim with creamy crab filling, brushed in garlicky butter, and baked until golden and bubbling. Each bite is rich, savory, and loaded with sweet jumbo lump crab that you can actually see and savor.

This recipe takes everything you love about crab dip and tucks it inside warm bread. It’s indulgent, comforting, and just a little dramatic when you pull one apart and that creamy filling stretches and steams.

Perfect for game days, holiday spreads, dinner parties, or when you simply want to turn a regular weeknight into something special.

Why You’re Going to Love This Recipe

• Packed with real jumbo lump crab you can actually taste
• Creamy, cheesy filling with layers of garlic and herbs
• Golden, buttery tops with crispy edges
• Easy to prep ahead and bake when ready
• Feels fancy but uses simple ingredients

Ingredients

• Large dinner rolls

Jumbo Lump Crab Filling

• Cream cheese, softened
• Claw crab meat
• Jumbo lump crab meat
• Mozzarella, shredded
• Shallot, minced
• Fresh parsley, chopped
• Chives, minced
• Garlic, paste or minced
• Black pepper

Garlic Butter

• Unsalted butter, melted
• Garlic, minced
• Parsley, dried or fresh
• Salt

Garnish

• Parmesan cheese, grated
• Fresh parsley

Make the Garlic Butter

In a small bowl, mix together melted butter, minced garlic, parsley, and salt. Set aside.

Make the Jumbo Lump Crab Filling

In a mixing bowl, combine the cream cheese, claw crab meat, mozzarella, shallot, parsley, chives, garlic, and black pepper. Mix until smooth and well incorporated.

Gently fold in the jumbo lump crab meat last to keep those beautiful pieces intact.

Transfer the mixture to a piping bag.

Tip: No piping bag? Use a zip-top bag and snip the corner.

Prep the Rolls

Using a sharp knife, make a shallow crosscut into the top of each dinner roll. Do not slice all the way through.

Pipe the crab filling into each roll, filling generously. Continue until all filling is used.

Assemble and Bake

Preheat oven to 350°F.

Brush the tops and inside cuts of each roll with garlic butter.

Place stuffed rolls on a baking sheet and bake on the middle rack for 10 to 12 minutes, or until the tops are golden brown and the filling is warm and bubbling.

Once baked, brush with remaining garlic butter. Finish with grated parmesan and fresh parsley.

Serve warm and watch them disappear.

Storage and Reheating

Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating
Reheat in a 325°F oven until warmed through to keep the bread soft and the filling creamy. You can also reheat in the air fryer at a lower temperature for a few minutes. Avoid microwaving if possible, as it can make the rolls chewy.

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Jumbo Crab Garlic Butter Rolls

There’s something about warm bread and crab that just feels luxurious. These Jumbo Crab Garlic Butter Rolls take everything you love about a creamy crab dip and tuck it inside soft, fluffy dinner rolls brushed in garlicky butter. As they bake, the tops turn golden, the filling gets warm and bubbly, and the sweet jumbo lump crab stays beautifully intact in every bite. It’s indulgent without being complicated. The kind of appetizer that makes people pause mid-conversation just to savor it. Perfect for holidays, game nights, or anytime you want to bring a little wow factor to the table without the stress. Soft. Buttery. Creamy. Loaded with real crab. Just like that.

Course Appetizer, dinner, Main Course

Cuisine American

Keyword dinner rolls, jumbo crab, seafood

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 8 rolls

Author kingcooks

Ingredients

• 8 large dinner rolls

Jumbo Lump Crab Filling

• 16 oz cream cheese softened
• 8 oz claw crab meat
• 6 oz jumbo lump crab meat
• 1 cup mozzarella shredded
• 1/4 cup shallot minced
• 1 tbsp parsley freshly chopped
• 1 tbsp chives minced
• 1 tsp garlic paste or minced
• 1 tsp black pepper

Garlic Butter

• 8 tbsp unsalted butter melted
• 1 tsp garlic minced
• 1/2 tsp parsley dried or freshly chopped
• 1/4 tsp salt

Garnish

• Parmesan cheese grated
• Parsley freshly chopped

Instructions

Garlic Butter

• Mix together the ingredients listed under “Garlic Butter “and set aside.

Jumbo Lump Crab Filling

• In a bowl add all the ingredients listed under “Jumbo Lump Crab Filling” EXCEPT for the jumbo lump crab meat and mix thoroughly. Once combined, fold in the jumbo lump crab meat.
• Once thoroughly combined, transfer to a pipping bag and set aside.
• TIP: no pipping bag no problem! Just simply transfer to a ziplock plastic bag and cut the tip off of one end.
• Make a shallow crosscut through each dinner roll, making sure not to cut all the way through.
• Fill the openings of the roll with the jumbo lump crab filling to the best of your ability. Continue until no more filling is left.

Assemble

• Preheat oven to 350F.
• Brush on the garlic butter and transfer the stuffed rolls to a baking sheet. Place on the middle rack of the oven.
• Bake for 10-12 minutes or until the tops are golden brown and the filling is warm and bubbling throughout.
• Once baked, topped with remaining garlic butter, grated parmesan cheese and parsley. Enjoy!

Jumbo Crab and Spinach Dip

There’s something about a warm, bubbling crab dip that instantly sets the mood. This Jumbo Crab and Spinach Dip is rich, creamy, and unapologetically indulgent, the kind of appetizer that gathers people around the table without anyone needing an invitation. Sweet crab meat is folded into a velvety blend of cream cheese, mozzarella, and gouda, with tender spinach and classic Old Bay bringing just the right balance. Finished with extra jumbo lump crab on top, it feels luxe, comforting, and perfect for entertaining or savoring straight from the oven.

Why You’re Going to Love This Jumbo Crab and Spinach Dip

• Loaded with real crab for a rich seafood flavor in every bite
• Creamy, cheesy, and perfectly seasoned without overpowering the crab
• Easy to prep ahead and bake when ready to serve
• Perfect for holidays, game days, or cozy nights in
• Pairs beautifully with crusty bread, crackers, or chips

Ingredients for Jumbo Crab and Spinach Dip

For the Dip

Cream cheese
Jumbo lump crab meat
Crab meat
Spinach, cooked
Mozzarella cheese
Gouda cheese
Mayonnaise
Shallots
Parsley
Chives
Garlic
Old Bay seasoning
Black pepper
Salt
Paprika

For Serving

Crusty baguette, sliced
Extra mozzarella and gouda for topping

Garnish

Fresh chives

How to Make Jumbo Crab and Spinach Dip

Step 1: Mix the Base

In a large bowl, add the cream cheese, crab meat, cooked spinach, mozzarella, gouda, mayonnaise, shallots, parsley, chives, garlic, Old Bay, pepper, salt, and paprika. Mix until fully combined and smooth.

Step 2: Fold in the Jumbo Crab

Gently fold in the jumbo lump crab meat, being careful not to break up the pieces. This keeps those beautiful chunks intact for texture and presentation.

Step 3: Assemble

Preheat your oven to 350F. Transfer the mixture to an oven safe baking dish at least 8×8 inches. Spread evenly and top with additional mozzarella and gouda.

Step 4: Bake

Place the dish on the middle rack and bake until the cheese is melted and the top is bubbling. The dip should be hot all the way through with lightly golden edges.

Step 5: Finish and Serve

Once out of the oven, top with extra jumbo crab meat and garnish with chopped chives. Serve immediately with sliced baguette, crackers, or chips.

Tips for the Best Crab Dip

Use room temperature cream cheese for the smoothest texture
Drain spinach well to avoid excess moisture
Fold the jumbo crab gently to keep the pieces intact
Serve hot for the creamiest, most indulgent experience

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days.

To reheat, place the dip in an oven safe dish, cover loosely with foil, and warm in a 325F oven until heated through. You can also reheat individual portions in the microwave in short intervals, stirring gently between rounds to maintain the creamy texture.

What to Serve with Jumbo Crab and Spinach Dip

Sliced baguette or crostini
Buttery crackers
Tortilla chips or pita chips
Fresh vegetables for dipping

This Jumbo Crab and Spinach Dip is rich, comforting, and guaranteed to steal the spotlight wherever it’s served. Whether you’re hosting or just treating yourself, this is one appetizer worth savoring.

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Jumbo Crab & Spinach Dip

Creamy, rich, and loaded with sweet crab in every bite, this Jumbo Crab & Spinach Dip is the kind of appetizer that disappears fast. Velvety cream cheese melts into mozzarella and gouda, while tender spinach and Old Bay bring balance and warmth. Finished with generous chunks of jumbo lump crab on top, it’s luxurious without trying too hard, perfect for gatherings, holidays, or anytime you want to serve something that feels a little special with minimal effort.

Course Appetizer, Main Course

Cuisine American

Keyword crab dip, seafood

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

• Crusty baguette sliced into 1 inch pieces

Jumbo Crab & Spinach Dip

• 16 oz cream cheese softened
• 8 oz jumbo lump crab
• 8 oz crab meat
• 1 cup spinach cooked
• 1 cup mozzarella cheese shredded plus more
• 1 cup gouda cheese shredded plus more
• 1/2 cup mayonnaise
• 1/4 cup shallots diced
• 2 tbsp parsley chopped
• 2 tbsp chives chopped
• 1 tbsp garlic minced or paste
• 1 tsp old bay
• 1 tsp pepper
• 1/2 tsp salt
• 1/2 tsp paprika

Garnish

• Chives chopped

Instructions

Jumbo Crab & Spinach Dip

• In a bowl, add all the ingredients listed under “Jumbo Crab & Spinach Dip” EXCEPT the jumbo lump crab meat, and mix thoroughly.
• Once combined, gently fold in the lump crab meat.

Assemble

• Preheat oven to 350F.
• Transfer the mixture to oven safe dish that’s at least 8×8 inches. Spread out evenly and top with more mozzarella and gouda cheese.
• Place on the middle rack in the oven and bake for 20-30 minutes until the top is bubbling and the cheese is melted.
• Once cooked, top with jumbo crab meat and garnish with chives. Serve immediately with slices of baguette or chips and enjoy!

Crispy Honey Chicken Banh Mi takes the best of both worlds, sweet and crispy Asian-inspired chicken paired with the bright, crunchy freshness of a classic Vietnamese sandwich. It’s a mouthwatering fusion that hits every note with tangy pickled veggies, cool cucumber, and a luscious garlic mayo that ties it all together. Using InnovAsian’s Crispy Honey Chicken makes it easy to build this crave-worthy sandwich in no time while still tasting like something straight from your favorite food truck. Every bite delivers the perfect contrast of textures and flavors, sweet, savory, zesty, and fresh.

Why You’re Going to Love This Recipe

• Quick and easy – Thanks to InnovAsian’s Crispy Honey Chicken, you can skip the frying and still get that golden crunch.
• Restaurant-level flavor – Between the garlicky mayo, pickled carrots and daikon, and the honey-glazed chicken, it tastes like a gourmet sandwich with minimal effort.
• Balanced and fresh – The sweetness of the chicken is perfectly offset by the tang of the pickles and the brightness of the cilantro.
• Perfect for meal prep or lunch – Make the pickled veggies ahead of time and assemble sandwiches fresh during the week.
• Totally customizable – Add jalapeños for heat, a drizzle of sriracha for extra spice, or swap the baguette for your favorite bread.

Ingredients

For the Sandwich

• InnovAsian Crispy Honey Chicken
• French baguette
• English cucumber, thinly sliced
• Fresh cilantro, for garnish

For the Garlic Mayo

• Neutral cooking oil (avocado or canola)
• Whole egg and egg yolk
• Garlic cloves
• Red wine vinegar
• Yellow mustard
• Salt

For the Pickled Carrots and Daikon

• Shredded carrots
• Shredded daikon
• Water
• Vinegar
• White sugar

How to Make It

Pickled Carrots and Daikon
In a large jar or container with a lid, combine all the ingredients listed under “Pickled Carrots and Daikon.” Seal and shake for 30 seconds to a minute to help dissolve the sugar. Set in the fridge until ready to serve.

Crispy Honey Chicken
Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions on the packaging.
While the chicken cooks, empty the honey sauce packet into a microwave-safe bowl and warm in 10-second intervals until smooth and pourable.
Once the chicken is crispy, toss it with the warmed honey sauce until fully coated.

Assemble the Banh Mi
Slice open the baguette and spread a generous layer of the homemade garlic mayo. Add thinly sliced cucumber, crispy honey chicken, pickled vegetables, and fresh cilantro. Close and enjoy immediately for the best texture and flavor.

Storage

• Pickled vegetables: Store in an airtight container in the fridge for up to 1 week.
• Garlic mayo: Keep refrigerated for up to 4 days.
• Cooked chicken: Store in an airtight container for up to 3 days.

Reheating

To bring leftover chicken back to life, air fry it at 375°F for about 3–5 minutes until hot and crispy again. Warm the baguette in the oven for a few minutes before assembling to keep that perfect crunch.

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Crispy Honey Chicken Banh Mi

Crispy Honey Chicken Banh Mi takes the best of both worlds, sweet and crispy Asian-inspired chicken paired with the bright, crunchy freshness of a classic Vietnamese sandwich. It’s a mouthwatering fusion that hits every note with tangy pickled veggies, cool cucumber, and a luscious garlic mayo that ties it all together. Using InnovAsian’s Crispy Honey Chicken makes it easy to build this crave-worthy sandwich in no time while still tasting like something straight from your favorite food truck. Every bite delivers the perfect contrast of textures and flavors, sweet, savory, zesty, and fresh.

Course Main Course, sandwiches

Cuisine American, Asian

Keyword banh mi, crispy chicken, sandwich

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 2

Author kingcooks

Ingredients

• 1 18 oz box InnovAsian Crispy Honey Chicken
• 1 French baguette
• 1 English cucumber thinly sliced
• Cilantro garnish

Garlic Mayo

• 1 cup neutral cooking oil avocado or canola oil
• 1 large large egg
• 1 large egg yolk
• 2 garlic cloves
• 1 tbsp red wine vinegar
• 1 tbsp yellow mustard
• 1 tsp salt

Pickled Carrots and Daikon

• 1 cup thinly shredded carrots
• 1 cup thinly shredded daikon
• 1/2 cup water
• 5 tbsp vinegar
• 4 tbsp white sugar

Instructions

Pickled Carrots and Daikon

• In a large jar or container with lid, add all ingredients listed under “Pickled Carrots and Daikon.” Seal and shake for 30 seconds to a minute to help resolve the sugar.
• Set in the fridge until ready to serve.

Crispy Honey Chicken

• 
Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
• While those cook, grab the sweet sauce with honey packet and empty it into a microwave-safe container. Microwave in 10 second intervals until warm.
• Once the chicken is cooked and crispy, dress with the sweet sauce with honey.

Assemble

• Slice open the baguette, and add a liberal amount of the homemade garlic mayo. Follow that with some thinly sliced cucumber, the crispy honey chicken, pickled veggies and cilantro.
• Close and enjoy!