Crab Rangoon Dip with King's Hawaiian Rolls
Crab Rangoon Dip with King's Hawaiian Rolls
Ingredients
For the Crab Rangoon Dip
- 8 ounces cream cheese, softened
- 1 can crab meat, drained
- 1 tablespoon Kewpie mayonnaise
- 1 tablespoon sweet chili sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons chives, chopped
- 1 cup shredded mozzarella cheese
For Assembly and Topping
- 1 package King's Hawaiian sweet rolls
- 2 tablespoons butter, melted, as needed
- 1 teaspoon Old Bay seasoning, as needed, for sprinkling
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, add the softened cream cheese, drained crab meat, Kewpie mayonnaise, sweet chili sauce, and Worcestershire sauce.
⏱️ 2 min
- 3
Add the garlic powder, onion powder, salt, and pepper to the bowl.
⏱️ 1 min
- 4
Stir in the chopped chives and shredded mozzarella cheese.
⏱️ 1 min
- 5
Mix all the ingredients thoroughly until they are well combined and form a smooth, dip-like consistency. Ensure no large lumps of cream cheese remain.
⏱️ 3 min
- 6
Arrange the King's Hawaiian sweet rolls on the prepared baking sheet, leaving a little space between each roll.
⏱️ 1 min
- 7
Spoon a generous amount of the prepared crab rangoon dip mixture onto the top of each sweet roll. You can mound it slightly.
⏱️ 3 min
- 8
Brush the tops of the filled sweet rolls with the melted butter.
⏱️ 1 min
- 9
Evenly sprinkle Old Bay seasoning over the buttered rolls for an extra layer of flavor.
⏱️ 1 min
- 10
Bake the rolls in the preheated oven for 20 minutes, or until the dip is bubbly and the rolls are golden brown.
⏱️ 20 min•🌡️ 350
- 11
Carefully remove from the oven and serve warm. These are also excellent with wonton chips for dipping!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Dip with King's Hawaiian Rolls
For the Crab Rangoon Dip
- 8 ounces cream cheese, softened
- 1 can crab meat, drained
- 1 tablespoon Kewpie mayonnaise
- 1 tablespoon sweet chili sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons chives, chopped
- 1 cup shredded mozzarella cheese
For Assembly and Topping
- 1 package King's Hawaiian sweet rolls
- 2 tablespoons butter, melted, as needed
- 1 teaspoon Old Bay seasoning, as needed, for sprinkling
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, add the softened cream cheese, drained crab meat, Kewpie mayonnaise, sweet chili sauce, and Worcestershire sauce.
⏱️ 2 min - 3
Add the garlic powder, onion powder, salt, and pepper to the bowl.
⏱️ 1 min - 4
Stir in the chopped chives and shredded mozzarella cheese.
⏱️ 1 min - 5
Mix all the ingredients thoroughly until they are well combined and form a smooth, dip-like consistency. Ensure no large lumps of cream cheese remain.
⏱️ 3 min - 6
Arrange the King's Hawaiian sweet rolls on the prepared baking sheet, leaving a little space between each roll.
⏱️ 1 min - 7
Spoon a generous amount of the prepared crab rangoon dip mixture onto the top of each sweet roll. You can mound it slightly.
⏱️ 3 min - 8
Brush the tops of the filled sweet rolls with the melted butter.
⏱️ 1 min - 9
Evenly sprinkle Old Bay seasoning over the buttered rolls for an extra layer of flavor.
⏱️ 1 min - 10
Bake the rolls in the preheated oven for 20 minutes, or until the dip is bubbly and the rolls are golden brown.
⏱️ 20 min•🌡️ 350 - 11
Carefully remove from the oven and serve warm. These are also excellent with wonton chips for dipping!
⏱️ 1 min