Crab Rangoon Sliders (Tiktok Recipe)
These creamy, cheesy Crab Rangoon Sliders are made on soft Hawaiian rolls and dipped in sweet chili sauce. All the takeout flavor, baked and shareable!
This is what happens when your favorite takeout appetizer and an easy family dinner collide in the best possible way. Creamy, sweet, savory, and just a little indulgent, these sliders feel fancy enough for game day or a party but simple enough to pull off on a busy weeknight.
Around here, anything that feels like restaurant food but comes out of our own oven automatically earns bonus points. When the kids told me that these Crab Rangoon Hawaiian Rolls kept showing up on their Tiktok FYP, I knew that they were a must make!
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Why You’ll Love This Recipe
With a house full of hungry people (including teenage boys who somehow need snacks before dinner, during dinner, and immediately after dinner), sliders are always a win. They’re handheld, shareable, and easy to customize.
Plus, anything involving Hawaiian rolls disappears faster than I can say “save me one.” These Crab Rangoon stuffed hawaiian rolls usually get requested the second someone spots the cream cheese coming out of the fridge, which tells me everything I need to know.
They also bring a little nostalgia. Crab rangoon has always been one of those “just one more” appetizers when ordering takeout, and turning it into sliders feels like a fun twist that makes it dinner-worthy.
Add a drizzle of sweet chili sauce and suddenly everyone’s hovering around the baking sheet like it’s the main event. Honestly, if we’re watching the game, I’m just here for the snacks anyway!
Ingredients
- 24 count of Hawaiian Rolls – you could also use two 12 packs if you can’t find the larger one or half this recipe to make fewer sliders.
- 16 oz. of plain cream cheese – the rich, creamy base that gives crab rangoon its signature texture.
- 16 oz. of imitation crab meat (chopped) – mild, flaky crab that blends beautifully into the filling. We’ll often use real crab if we have it like in these crab rolls.
- 2 stalks of green onions (chopped) – adds a fresh pop of flavor and a little color. Measure with your heart!
- 4 teaspoons of worcestershire sauce – don’t skip this, it brings depth and a subtle savory kick to the filling.
- 2 teaspoons of garlic powder and 2 teaspoons of onion powder.
- 1 cup of shredded triple cheddar cheese – melts beautifully on top for a cheesy finish.
- Sweet Chili Sauce – this a totally optional dipping sauce that my kids love!
- Piping Bag – Makes filling the rolls neat, easy, and way less messy.
- Baking Sheet – Keeps everything contained and oven-ready.
Instructions
1. Start by cutting your rolls into groups of four, as shown. Slice them diagonally each way, creating an X. Be careful not to cut all the way through. Place on a baking sheet and set aside.
2. To a large bowl, add your cream cheese, crab, green onion, Worcestershire, garlic powder, and onion powder. Beat with a hand mixer on high until well combined. Place mixture in a piping bag.
3. Cut off a large tip and pipe mixture into each roll where you sliced them. Top with shredded cheese.
4. Place in the oven at 375 degrees for about 10 minutes, or until the cheese is melted.
5. Top with sweet chili sauce, serve, and enjoy this fun twist on crab rangoons.
Tips and Tricks
- Let the cream cheese soften fully before mixing so the filling stays smooth and easy to pipe.
- Use a sturdy baking sheet to keep the rolls from tipping as they bake.
- Don’t overfill the rolls or the mixture may spill out as the cheese melts.
- Serve extra sweet chili sauce on the side for dipping because someone will always ask for more.
Frequently Asked Questions
Can I make these ahead of time?
You can prep the filling and cut the rolls earlier in the day, then assemble and bake right before serving for best results.
Can I use real crab meat instead of imitation?
Absolutely, just make sure it’s well-drained and finely chopped so the filling stays creamy.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge and reheat in the oven or air fryer to keep the rolls from getting soggy.
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Crab Rangoon Sliders Recipe
Ingredients
- 24 count Hawaiian Rolls
- 16 oz Cream Cheese
- 16 oz Imitation Crab Meat chopped
- 2 stalks Green Onions chopped
- 4 teaspoons Worcestershire sauce
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 1 cup Triple Cheddar Cheese shredded
- Sweet Chili Sauce optional
Instructions
- Start by cutting your rolls into groups of four, as shown. Slice them diagonally each way, creating an X. Be careful not to cut all the way through. Place on a baking sheet and set aside.
- To a large bowl, add your cream cheese, crab, green onion, Worcestershire, garlic powder, and onion powder. Beat with a hand mixer on high until well combined. Place mixture in a piping bag.
- Cut off a large tip and pipe mixture into each roll where you sliced them. Top with shredded cheese.
- Place in the oven at 375 degrees for about 10 minutes, or until the cheese is melted.
- Top with sweet chili sauce, serve, and enjoy this fun twist on crab rangoons.
Notes
- Let the cream cheese soften fully before mixing so the filling stays smooth and easy to pipe.
- Use a sturdy baking sheet to keep the rolls from tipping as they bake.
- Don’t overfill the rolls or the mixture may spill out as the cheese melts.
- Serve extra sweet chili sauce on the side for dipping because someone will always ask for more.
Nutrition
great quick. eating.