Introduction

Crab Rangoon Pinwheels are a delightful twist on the classic appetizer, combining creamy crab filling with flaky puff pastry. These bite-sized treats are perfect for parties or a tasty snack that’s easy to make and sure to impress.

A white plate holds about twelve small, round puff pastry pinwheels arranged in a loose pile, each pinwheel showing golden-brown baked edges with a slightly crisp texture and a filling that includes white, orange, and green bits, suggesting finely chopped vegetables or herbs swirled inside the light, flaky layers. To the right side of the pinwheels on the plate is a small white ramekin full of bright red dipping sauce that looks smooth and glossy. The plate sits on a green and white checkered cloth over a wooden table surface. Near the lower left edge of the image, three green onions and pieces of imitation crab meat rest on the table. The photo is clear, bright, and cozy. 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 positioned in the upper and lower thirds. Line two large baking sheets with parchment paper or foil, and spray the foil with cooking spray if using.
Step 2: In a large bowl, combine imitation crab meat, cream cheese, mozzarella cheese, garlic, green onions, soy sauce, and sugar. Mix thoroughly until evenly combined. Make sure the cream cheese is at room temperature for easy stirring; if needed, microwave it for 15 seconds.
Step 3: On a lightly floured surface or parchment paper, roll out one sheet of puff pastry into a rectangle.
Step 4: Spread half of the crab mixture evenly over the puff pastry, leaving a 1/4 inch border around the edges.
Step 5: Starting at the long edge, carefully roll the puff pastry into a tight log. Press the edges to seal. Wrap the log in plastic wrap and refrigerate seam side down for 15–30 minutes to firm up (optional but recommended).
Step 6: Repeat Steps 3 to 5 with the second sheet of puff pastry and remaining filling.
Step 7: Using a sharp knife, slice each chilled log into 1/2 inch thick pinwheels. You can make smaller pinwheels by stretching the log before slicing to make 24–30 pieces if preferred.
Step 8: Arrange the pinwheels on the prepared baking sheets, spacing them about 1 inch apart.
Step 9: Brush the tops and sides of the pinwheels with the whisked egg to help them brown beautifully.
Step 10: Bake for 15–20 minutes, rotating the pans halfway through, until the pinwheels are golden brown and puffed.
Step 11: Serve warm or at room temperature with your favorite dipping sauce such as Thai Sweet Chili sauce or spicy mayonnaise. Enjoy!

Tips & Variations

Use real crab meat for a more authentic flavor, or substitute with cooked shrimp for a twist.
Chilling the rolled logs before slicing helps maintain shape and makes cutting easier.
Add a pinch of crushed red pepper flakes to the filling for a subtle heat.
Try different dipping sauces like soy sauce mixed with a bit of sriracha or a creamy garlic aioli.

Storage

Store any leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat in a 350˚F oven for about 8–10 minutes to restore crispness. These pinwheels can also be frozen before baking; freeze the sliced pinwheels on a tray, then transfer to a container. Bake from frozen, adding a few extra minutes to the baking time.

How to Serve

The image shows a white plate filled with about a dozen small, round, golden-brown puff pastry pinwheels layered with bits of green herbs and orange bits inside the swirled dough. One pinwheel is held by a woman's hand dipping into a small white bowl containing bright red sauce placed on the plate. The plate is set on a green and white checkered cloth, with fresh green onions lying nearby on a white marbled surface. The pinwheels have a crispy, flaky texture with some browned cheesy spots on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare the pinwheels and refrigerate them before baking. Wrapping and chilling the log makes slicing easier and can be done several hours ahead. You can also freeze the unbaked pinwheels for later baking.

What can I use instead of puff pastry?

If puff pastry is not available, phyllo dough can be used as a lighter alternative, though the texture will be different. Alternatively, crescent roll dough offers a softer, richer base.