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.
Jumbo Crab Garlic Butter Rolls
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.
Jumbo Crab & Spinach Dip
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!
Egg Rolls x Seafood (WATCH HERE)
If you love crispy, golden egg rolls with a rich, indulgent filling, this Seafood Egg Rolls recipe is a must-try. Packed with buttery lobster, succulent shrimp, sweet crab, and creamy white cheddar, each bite is bursting with flavor. The homemade remoulade sauce adds a tangy, zesty finish that makes them irresistible. Whether you fry, bake, or air fry, these egg rolls bring restaurant-quality taste straight to your table.
Why You’ll Love This Recipe
- A luxurious seafood filling with lobster, shrimp, and crab for a rich, decadent flavor
- Perfectly crispy exterior whether fried, baked, or air fried
- Homemade remoulade sauce that pairs beautifully with the savory filling
- Versatile for parties, appetizers, or a special dinner treat
- Easy to customize with your favorite seafood or cheeses
Ingredients for Seafood Egg Rolls
Egg Rolls
Egg roll wrappers
White cheddar cheese slices
Canola oil, for frying
Seafood Filling
Lobster tails
Large shrimp, deveined and shelled
Jumbo lump crab
Crab meat
Mayonnaise
Unsalted butter
Red onion, diced
Bell peppers, diced
Green onion, diced
Parsley, chopped
Old Bay seasoning
Salt
Black pepper
Egg Wash
Egg
Water or milk
Remoulade Sauce
Mayonnaise
Fresh parsley, chopped
Fresh chives, chopped
Dijon mustard
Black pepper
Worcestershire sauce
Onion powder
Lemon juice
Old Bay seasoning
Paprika
How to Make the Remoulade Sauce
Mix together all ingredients for the remoulade sauce in a small bowl until smooth. Cover and refrigerate until ready to serve.
How to Make the Egg Wash
Whisk the egg and water or milk in a small bowl until smooth. Set aside.
How to Prepare the Seafood Filling
In a pot over low heat, melt the butter completely. Add the lobster, shrimp, garlic, thyme, and salt. Stir occasionally and allow the seafood to poach gently for several minutes until partially cooked. The butter should remain at a gentle simmer without bubbling.
Once the seafood is about three-quarters cooked, remove it from the butter and let it rest for a few minutes. Once cooled, cut the lobster and shrimp into bite-sized pieces.
In a large mixing bowl, combine the mayonnaise, cooked lobster and shrimp, crab meat, green onions, red onion, bell pepper, parsley, white cheddar, Old Bay, and black pepper. Gently fold in the jumbo lump crab to keep the pieces intact.
How to Assemble the Egg Rolls
Place two egg roll wrappers on a flat surface. Spoon the seafood filling into the center. Brush the edges with egg wash. Fold the bottom corner over the filling, then fold in the sides toward the center. Roll tightly toward the top corner, sealing the edge. Repeat until all filling is used.
Frying Instructions
Heat canola oil in a deep pot to 350°F. Fry egg rolls in batches until golden brown and crispy, about a few minutes per batch. Drain on a paper towel-lined plate or wire rack.
Air Fryer Instructions
Preheat the air fryer to 375°F. Lightly brush or spray egg rolls with canola oil, coating all sides. Arrange in a single layer in the basket with space between each. Cook for 8 to 10 minutes, turning halfway through, until golden brown and crispy.
Baking Instructions
Preheat the oven to 400°F. Place egg rolls on a parchment-lined baking sheet. Brush or spray with canola oil to help them crisp. Bake for 18 to 20 minutes, flipping halfway through, until golden brown and heated through.
Serving Suggestions
Serve hot with lemon wedges and the homemade remoulade sauce for dipping. These egg rolls pair perfectly with a fresh side salad or crispy fries for a complete meal.
Storage and Reheating
Store any leftover egg rolls in an airtight container in the refrigerator for up to three days. Reheat in the oven or air fryer to bring back their crispiness. For longer storage, freeze uncooked egg rolls and cook directly from frozen, adding a few extra minutes to the cooking time.
Crispy Seafood Egg Rolls
Ingredients
- 9-10 egg roll wrappers
- 2 cups white cheddar cheese slices
- Canola oil for frying
Seafood Filling
- 1-2 lobster tails deveined and shelled
- 1/2 lbs shrimp deveined and shelled
- 8 oz jumbo lump crab
- 4 oz crab meat
- 1 cup mayonnaise
- 1 cup butter unsalted
- 1/4 cup red onion diced
- 1/4 cup bell peppers diced
- 1/4 cup green onion diced
- 2 tbsp parsley chopped
- 1 tsp old bay
- 1/2 tsp salt
- 1 tsp pepper
Egg Wash
- 1 egg
- 1 tbsp water or milk
Remoulade Sauce
- 1/2 cup mayo
- 1 tsp parsley freshly chopped
- 1 tsp chives freshly chopped
- 1 tsp Dijon mustard
- 1 tsp black pepper
- 1 tsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp lemon juice
- 1/2 tsp Old Bay
- 1/4 tsp paprika
Instructions
Remoulade Sauce
- Mix together all ingredients listed under “Remoulade Sauce” and set aside.
Egg Wash
- In a small bowl, whisk together the egg and water (or milk) until smooth. Set aside.
Seafood Filling
- In a pot over low heat at butter. Once the butter is melted completely, slowly add in the lobster, shrimp, garlic, thyme and salt.
- Stir occasionally and allow the lobster and shrimp to pouch for 5-6 minutes. The butter should be at a gentle simmer, no bubbling.
- Once cooked 75% of the way through, remove from the butter and set aside to rest for a few minutes.
- Once cooled, cut the lobster and shrimp into bite sized pieces.
- To a large bowl, add mayonnaise, the pouched shrimp and lobster, crab meat, green onions, red onion, bell pepper, parsley, white cheddar, old bay and black pepper.
- Mix to combine then gently fold in jumbo lump crab meat.
Assemble
- Stack two egg roll wrapper on a flat surface. Add a few tablespoons of the seafood filling to the center. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners to the center.
- Roll tightly toward the top corner, sealing the edge. Repeat until all the filling is used. Should make roughly 9-10 egg rolls.
Frying Instructions
- Heat a pot of canola oil to 350°F.
- Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on a paper towel-lined plate or cooling rack.
Air Fryer Instructions
- Preheat the air fryer to 375°F. Lightly brush or spray the egg rolls with canola oil, making sure all sides are coated. Arrange the egg rolls in a single layer in the air fryer basket, leaving space between each one.
- Cook for 8–10 minutes, turning halfway through, until golden brown and crispy.
Baking Instructions
- Preheat the oven to 400°F. Place the egg rolls on a parchment-lined baking sheet. Lightly brush or spray with canola oil to help them crisp up. Bake for 18–20 minutes, flipping halfway through, until golden brown and heated through.
- Serve hot with a side of lemon wedges and the homemade remoulade sauce. Enjoy!