This recipe instantly takes me back to classic holiday spreads and potluck tables. The first time I made these crab roll-ups, I was honestly doubtful about how white bread, processed cheese, and crab meat would come together. One bite later, I was completely convinced. They’re creamy, rich, and surprisingly addictive, which explains why they’ve been a party favorite for generations.
Why You’ll Love This Recipe
I love this recipe because it’s simple, comforting, and always a hit. I don’t need fancy ingredients or advanced cooking skills, yet the end result feels indulgent and special. The buttery, cheesy filling melts perfectly into the bread, and every bite is warm and satisfying. Whenever I serve these, they disappear quickly and people always ask how I made them.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
24 slices white sandwich bread
16 ounces processed cheese, cubed
12 ounces crab meat, drained and flaked
1 cup unsalted butter
2 tablespoons sesame seeds
Directions
I begin by trimming the crusts off the bread slices. Using a rolling pin, I gently flatten each slice so it’s thin and easy to roll.
In a saucepan over low heat, I melt the butter and processed cheese together, stirring constantly until the mixture is smooth and creamy. Once everything is melted, I remove the pan from the heat and gently stir in the crab meat.
I spread an even layer of the crab mixture onto each slice of bread. Then I roll the bread up tightly into logs and place them seam-side down on a baking sheet. I sprinkle the tops with sesame seeds.
I bake the roll-ups in a preheated oven at 350°F (175°C) for about 15 minutes, until they’re heated through and lightly golden. I let them cool slightly before slicing and serving.
Servings And Timing
This recipe makes about 24 roll-ups, which I usually slice into bite-sized pieces for serving.
Preparation takes around 15 minutes, and baking takes about 15 minutes, so the total time is approximately 30 minutes.
Variations
When I want to change things up, I sometimes add a pinch of garlic powder or paprika to the cheese mixture for extra flavor. I also like experimenting with different toppings, such as poppy seeds or everything seasoning instead of sesame seeds. If I want a slightly richer filling, I occasionally add a spoonful of cream cheese to the melted mixture.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to three days. To reheat, I place them on a baking sheet and warm them in the oven at 325°F until heated through. I find this keeps the bread from becoming soggy.
FAQs
Can I prepare these ahead of time?
Yes, I often assemble the roll-ups a day in advance and keep them covered in the refrigerator until I’m ready to bake them.
What kind of crab meat should I use?
I usually use canned or refrigerated crab meat as long as it’s well drained and flaked.
Can I freeze these roll-ups?
I’ve had the best results freezing them before baking. When ready to cook, I bake them directly from frozen and add a few extra minutes to the baking time.
Do I need to toast the bread first?
No, I don’t toast the bread. Keeping it soft makes it easier to roll and helps the filling stay inside.
Are these best served warm?
I prefer serving them warm, but I’ve noticed they’re still enjoyable at room temperature during parties.
Conclusion
This recipe is proof that simple, vintage dishes never go out of style. I love how these crab roll-ups bring comfort, nostalgia, and big flavor with very little effort. They’ve become one of my go-to party recipes, and every time I make them, they remind me why classics like this deserve a place at the table.
Nana’s Crab Roll-Ups are creamy, cheesy, and buttery bread rolls filled with flaked crab meat. Perfect for parties, potlucks, or holiday spreads, these bite-sized appetizers are warm, indulgent, and always a hit.
Total Time:30 minutes
Yield:24 roll-ups
Ingredients
24 slices white sandwich bread
16 ounces processed cheese, cubed
12 ounces crab meat, drained and flaked
1 cup unsalted butter
2 tablespoons sesame seeds
Instructions
Trim the crusts off the bread slices and gently flatten each slice with a rolling pin.
In a saucepan over low heat, melt the butter and processed cheese together, stirring constantly until smooth and creamy.
Remove from heat and stir in the crab meat.
Spread an even layer of the crab mixture onto each slice of bread.
Roll the bread tightly into logs and place seam-side down on a baking sheet. Sprinkle tops with sesame seeds.
Bake in a preheated oven at 350°F (175°C) for about 15 minutes until heated through and lightly golden.
Let cool slightly before slicing and serving.
Notes
Add a pinch of garlic powder or paprika to the cheese mixture for extra flavor.
Try different toppings such as poppy seeds or everything seasoning instead of sesame seeds.
For a richer filling, fold in a spoonful of cream cheese with the melted cheese and butter.
