Introduction

Crab Rangoon Pinwheels are a delightful twist on the classic appetizer, featuring creamy crab filling wrapped in flaky puff pastry. Perfect for parties or a tasty snack, these bite-sized treats are both easy to make and irresistibly delicious.

A white plate holds a neat circle of golden-brown, spiral-shaped puff pastry pinwheels, each with visible bits of orange and green filling, indicating crab and scallion inside. At the top center of the plate, there is a small white ramekin filled with bright red sweet chili sauce. To the left of the plate, on a green and white checkered cloth over a white marbled texture, are three green scallion stalks and two pieces of imitation crab meat. The whole scene is brightly lit, showing the crispy, flaky texture of the pinwheels and the glossy, smooth surface of the sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sheets puff pastry (pre-rolled, thawed)
1 egg (whisked)
1 1/2 cup imitation crab meat
1 brick cream cheese (at room temperature, 8 ounces)
½ cup mozzarella cheese (shredded)
1 clove garlic (finely minced or shredded)
3 green onions (diced)
1 tsp soy sauce
½ tsp sugar

Instructions

Step 1: Preheat the oven to 375˚F with racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper or foil (if using foil, spray with cooking spray).
Step 2: In a large bowl, combine the imitation crab, cream cheese, mozzarella, garlic, green onions, soy sauce, and sugar. Mix until evenly combined. Make sure the cream cheese is at room temperature to help the mixture blend smoothly. If needed, microwave it for 15 seconds.
Step 3: On a lightly floured surface or piece of parchment paper, roll out one sheet of puff pastry.
Step 4: Spread half of the filling evenly over the puff pastry, leaving a 1/4 inch border around the edges.
Step 5: Starting at a long edge, roll the pastry tightly into a log. Press the edges to seal, then wrap the log in plastic wrap and refrigerate seam side down for 15-30 minutes. This step is optional but helps with slicing.
Step 6: Using a sharp knife, cut the log into 1/2 inch slices, about 16 slices per log. You can stretch the log slightly to make smaller pinwheels and get 24-30 pieces. Arrange the pinwheels on the prepared baking sheets about 1 inch apart.
Step 7: Whisk the egg in a small bowl and brush it on the edges and tops of each pinwheel to create a golden finish.
Step 8: Bake for 15-20 minutes, rotating and switching the pans halfway through, until the pinwheels are golden brown. Serve warm or at room temperature with Thai sweet chili sauce or spicy mayonnaise for dipping.

Tips & Variations

Use real crab meat instead of imitation crab for a richer taste.
Add a pinch of crushed red pepper flakes to the filling for a subtle spicy kick.
Try swapping mozzarella with shredded cheddar for a different flavor profile.
Make these ahead and freeze the unbaked pinwheels; bake straight from frozen, adding a few extra minutes to cook time.

Storage

Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350˚F for 8-10 minutes to keep the pastry crisp. Avoid microwaving to prevent sogginess.

How to Serve

A white plate holds eleven golden-brown pinwheel pastries with visible layers of flaky dough swirled to form small round shapes, speckled with bits of green and red ingredients. They are arranged mostly on the right side of the plate in a close cluster. At the top center of the plate, a small white bowl contains bright red dipping sauce that looks smooth and glossy. To the left of the plate on the white marbled surface, fresh green onions and pieces of imitation crab meat sit on a green and white checkered cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh crab instead of imitation crab?

Yes, fresh crab can be used for a more authentic flavor. Just be sure to drain any excess moisture before mixing with the cream cheese to avoid soggy pinwheels.

Can I prepare the pinwheels in advance?

Absolutely! You can assemble the pinwheels, wrap them tightly, and refrigerate for up to 24 hours before baking. For longer storage, freeze them unbaked and bake directly from frozen with a few extra minutes added to the bake time.