These Shrimp and Crab Rolls are made with tender shrimp, sweet crab, chopped eggs, green onions, and a creamy seasoned dressing piled onto soft Hawaiian rolls. The rolls bake until warm and lightly toasted, making these savory seafood bites a tasty appetizer, party snack, or easy lunch.
The filling is simple to mix together, and the individual rolls are easy to serve. Use fully cooked shrimp and crab, then bake the assembled rolls just long enough to warm the filling and toast the bread.
Prep Time: 25 minutes
Cook Time: 10–12 minutes
Total Time: About 40 minutes
Servings: 12 rolls
Why You’ll Love This Recipe
- Combines shrimp and crab in a creamy, savory filling
- Uses soft Hawaiian rolls for a lightly sweet contrast
- Easy to prepare as individual party-size portions
- The filling can be mixed ahead of time
- Bakes quickly, with no complicated cooking steps
- Works as an appetizer, lunch, or casual dinner
Ingredients
- 1 package (12-count) Hawaiian sweet rolls
- 8 ounces cooked shrimp, peeled, deveined, and chopped
- 8 ounces imitation crab or cooked crab meat, chopped
- 2 hard-boiled eggs, peeled and finely chopped
- ½ cup mayonnaise
- 3 green onions, thinly sliced
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon paprika, plus a little extra for topping
- ¼ teaspoon black pepper
- ¼ teaspoon salt, or to taste
- 2 tablespoons unsalted butter, melted
- 1 tablespoon chopped parsley, optional
How to Make Shrimp and Crab Rolls
Step 1: Prepare the Oven and Baking Sheet
Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or lightly grease it.
If the shrimp or crab is frozen, thaw it completely and drain away any excess liquid. Pat the seafood dry with paper towels to keep the filling from becoming watery.
Step 2: Chop the Seafood and Eggs
Chop the cooked shrimp into bite-size pieces. Flake or chop the crab, removing any tough pieces if needed. Finely chop the hard-boiled eggs and slice the green onions.
Keep the seafood pieces small enough to scoop onto the rolls, but leave some texture rather than chopping everything into a paste.
Step 3: Mix the Creamy Filling
In a large bowl, stir together the mayonnaise, lemon juice, garlic powder, paprika, black pepper, and salt.
Fold in the shrimp, crab, chopped eggs, and green onions. Mix gently until everything is coated. Taste the filling and adjust the seasoning or lemon juice if you like.
Step 4: Prepare the Rolls
Separate the Hawaiian rolls. If they are connected, use a serrated knife to cut them apart. Slice each roll horizontally and arrange the bottom halves on the prepared baking sheet, cut-side up.
Spoon the seafood filling onto each roll bottom, dividing it evenly. Place the roll tops beside the filled bottoms on the baking sheet if you’d like them lightly toasted separately.
Step 5: Brush with Butter
Brush the exposed roll tops lightly with melted butter. Sprinkle a small pinch of paprika over the filling for color, and add chopped parsley if using.
Step 6: Bake Until Warm
Bake for 8–12 minutes, until the rolls are lightly toasted and the filling is heated through. If you prefer softer tops, cover the baking sheet loosely with foil for the first few minutes, then uncover to finish.
Because the seafood is already cooked, avoid baking the rolls for too long. The goal is to warm the filling and toast the bread without drying out the shrimp.
Step 7: Assemble and Serve
Place the toasted roll tops over the filling, if desired, or serve the rolls open-faced as shown. Serve warm with lemon wedges or extra mayonnaise-based sauce on the side.
Tips for the Best Shrimp and Crab Rolls
- Use cooked seafood. This recipe is designed for cooked shrimp and crab; baking is only to warm the filling and toast the rolls.
- Drain the seafood well. Extra liquid can make the creamy mixture runny and soften the bread.
- Chop evenly. Bite-size shrimp and crab pieces are easier to portion across the rolls.
- Mix gently. Folding the seafood into the dressing helps keep the pieces intact.
- Season after mixing. Crab and mayonnaise can vary in saltiness, so taste before adding more salt.
- Bake briefly. Since the seafood is cooked already, a short bake keeps the shrimp tender.
- Serve shortly after baking. The rolls are best while warm and lightly crisp.
- For a brighter flavor, add a little more lemon juice or finely grated lemon zest.
Easy Variations
Add a Little Heat
Stir in a pinch of cayenne pepper, a few drops of hot sauce, or a small amount of finely diced jalapeño.
Use Fresh Crab
Replace imitation crab with an equal amount of cooked lump crab meat. Pick through it for any shell fragments before adding it to the bowl.
Add Celery
Fold in ¼ cup finely diced celery for extra crunch. Pat it dry before mixing so it doesn’t add excess moisture.
Make Them Cheesy
Sprinkle a little shredded cheddar or Monterey Jack over the filling during the last few minutes of baking. The cheese will melt over the seafood mixture.
Serve as Cold Seafood Rolls
Skip the baking step and spoon the chilled filling into toasted or untoasted rolls just before serving. Keep the filling refrigerated until ready to assemble.
Make-Ahead and Storage
You can prepare the seafood filling up to 1 day ahead. Store it in a covered container in the refrigerator and assemble the rolls shortly before baking. Keep the rolls separate until you’re ready to serve so they don’t become soggy.
Refrigerate leftover seafood filling or assembled rolls promptly in an airtight container and use within 1–2 days. Reheat assembled rolls in a 325°F (165°C) oven until warmed through. The microwave works for individual portions, though the bread will be softer.
Do not leave the seafood filling at room temperature for more than 2 hours. Freezing is not recommended because mayonnaise-based filling can separate after thawing and the rolls may lose their texture.
Frequently Asked Questions
Can I use raw shrimp?
Cook the shrimp first, then cool and chop it before mixing. The short baking time in this recipe is meant to warm cooked seafood, not cook raw shrimp safely.
Can I use canned crab meat?
Yes. Drain it thoroughly and gently pick through it for shell pieces before mixing it into the filling.
Should the rolls be open-faced or topped with the roll tops?
Either way works. Serve them open-faced for a toasted seafood appetizer, or place the roll tops over the filling for handheld sliders.
Can I serve the filling cold?
Yes. The seafood mixture can be served chilled on the Hawaiian rolls. For the best texture, toast the rolls separately and add the cold filling just before serving.
How do I keep the filling from getting watery?
Thaw and drain the seafood completely, then pat it dry. If using canned crab, drain it especially well. Add mayonnaise gradually if the seafood seems moist.
Can I make the filling without eggs?
Yes. Leave out the hard-boiled eggs and increase the shrimp or crab slightly, or add finely diced celery for texture.
What can I serve with Shrimp and Crab Rolls?
Serve them with a green salad, coleslaw, potato chips, fruit, or lemon wedges. For a party spread, pair them with other small sandwiches and appetizers.
Final Thoughts
These Shrimp and Crab Rolls bring creamy seafood filling and soft, lightly toasted Hawaiian rolls together in an easy-to-share dish. Prepare the filling ahead, bake the rolls shortly before serving, and enjoy them warm as an appetizer, snack, or simple meal.
