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Crab Rangoon Pinwheels

Crispy Crab Rangoon Pinwheels That Wow Every Guest

These Crab Rangoon Pinwheels are a delightful twist on a beloved appetizer, perfect for parties and gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 30 pinwheels
Course: Appetizers
Cuisine: American, Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pinwheels
  • 1 sheet Puff Pastry Thawed and pre-rolled for convenience
  • 1 large Egg For egg wash
  • 8 oz Imitation Crab Meat Canned crab can be used as a substitute
  • 8 oz Cream Cheese Softened at room temperature
  • 1 cup Mozzarella Cheese Shredded
  • 1 clove Garlic Minced, optional
  • 2 tablespoons Green Onions Chopped, substitute with chives if needed
  • 1 tablespoon Soy Sauce Use gluten-free if desired
  • 1 teaspoon Sugar Optional

Equipment

  • Mixing bowl
  • Rolling Pin
  • Baking sheets
  • parchment paper
  • Sharp knife
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare baking sheets with parchment paper.
  2. In a bowl, mix imitation crab meat, cream cheese, mozzarella, garlic, green onions, soy sauce, and sugar until smooth.
  3. Roll out the puff pastry to an even thickness and spread the crab filling over it, leaving a ¼ inch border.
  4. Tightly roll the pastry into a log, seal the edges, and refrigerate for 15-30 minutes.
  5. Slice the log into ½ inch thick pinwheels and arrange them on the baking sheets.
  6. Whisk the egg and brush it onto each pinwheel. Bake for 15-20 minutes until golden brown.
  7. Allow to cool slightly before serving with dipping sauces like Thai Sweet Chili or spicy mayonnaise.

Nutrition

Serving: 2pinwheelsCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Serve pinwheels warm or at room temperature. They can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.

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