Crab Rangoon Sliders Recipe

A wooden board with cheesy baked sliders topped with chopped green onions, one slider separated from the rest. The board sits on paper with decorative text and designs.

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!

5 from 1 vote

Prep Time: 45

Cook Time: 10

Author: Heather Painchaud

Servings: 16 servings

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