Cheesy Cajun Seafood Boil Sliders
Crispy, buttery Hawaiian rolls packed with seasoned jumbo shrimp, lump crab, smoky andouille sausage, and melted provolone, all smothered in garlic butter Cajun glaze! The ultimate party food or game-day centerpiece. 🤤✨
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 6 (12 sliders) 1x
- Method: Appetizer
- Cuisine: Cajun
Ingredients
Scale
- 1 pack (12 count) Hawaiian sweet rolls, halved horizontally
- 1/2 lb medium shrimp, peeled, deveined, and coarsely chopped
- 1/2 lb lump crab meat (picked over for shells)
- 6 oz smoked andouille sausage, finely diced
- 1 tbsp Cajun seasoning (divided)
- 2 tbsp butter
- 6 slices provolone or mozzarella cheese
- 1/2 cup mayonnaise
- 4 tbsp melted butter
- 3 cloves garlic, minced
- 1 tsp chopped fresh parsley
- 1/2 tsp Old Bay seasoning
Instructions
- Sauté the Filling: Melt 2 tbsp butter in a skillet over medium heat. Add diced andouille sausage and cook for 3-4 minutes until browned. Add chopped shrimp and 1/2 tbsp Cajun seasoning. Cook for 2-3 minutes until pink. Remove from heat and gently fold in lump crab meat, mayonnaise, and remaining Cajun seasoning.
- Assemble: Lay the bottom half of the Hawaiian rolls in a parchment-lined 9×13-inch baking dish. Place 3 slices of provolone cheese on top, spoon the seafood mixture evenly across the rolls, and cover with remaining 3 slices of provolone. Place the top roll bun layer on top.
- Glaze & Bake: Whisk melted butter, minced garlic, parsley, and Old Bay together. Generously brush over the top of the rolls. Bake at 350°F (175°C) for 12-15 minutes until the cheese is melted and the tops are golden brown.
- Serve: Garnish with fresh parsley and serve hot!
Notes
Pro Tip: Place a sheet of foil loosely over the tops for the first 8 minutes of baking to keep the rolls soft while allowing the cheese inside to melt completely.
Find it online: https://cheerychop.com/cheesy-cajun-seafood-boil-sliders/