Crispy Crab Rangoon Pinwheels: A Crowd-Pleasing Delight

These irresistible Crab Rangoon Pinwheels offer a savory twist on a classic appetizer, perfect for sharing at any gathering.

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Prep Time 30

Cook Time 20

Chilling Time 30

Total Time 1 20

Servings: 24 pinwheels

Course: Appetizers

Cuisine: Asian

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pastry

1 pack Puff Pastry Use pre-rolled sheets, thaw before use.
1 whole Egg Whisked for glaze.

For the Filling

8 oz Imitation Crab Meat Can substitute with canned crab meat.
8 oz Cream Cheese At room temperature.
1 cup Mozzarella Cheese Shredded, can replace with favorite cheese.
2 cloves Garlic Freshly minced.
2 scallions Green Onions Sliced, can swap with chives.
1 tbsp Soy Sauce Use gluten-free for gluten-free version.
1 tsp Sugar Can omit for less sweetness.

Equipment

Oven
Mixing bowl
Baking sheets
parchment paper
Sharp knife
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
In a large mixing bowl, combine cream cheese, imitation crab meat, mozzarella, garlic, and green onions; mix until smooth.
Roll out thawed puff pastry sheets on a floured surface; spread crab filling evenly, leaving a ¼-inch border.
Roll pastry tightly from one long edge into a log, pinch edges to seal, and chill for 15-30 minutes.
Slice rolled log into ½-inch thick pinwheels.
Brush tops of pinwheels with egg wash and arrange on baking sheets.
Bake for 15-20 minutes until puffed and golden brown, rotating halfway through.
Let cool slightly and serve warm with dipping sauces.

Nutrition

Serving: 1pinwheelCalories: 120kcalCarbohydrates: 10gProtein: 6gFat: 8gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 250mgPotassium: 50mgSugar: 1gVitamin A: 150IUCalcium: 50mgIron: 0.5mg

Notes

Ensure cream cheese is softened for smooth filling; chill log to make slicing easier.

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