Print

Crab Rangoon Pinwheels Recipe

Print Recipe

★★★★★

5 from 496 reviews

Crab Rangoon Pinwheels are a delicious appetizer featuring flaky puff pastry filled with a creamy mixture of imitation crab meat, cream cheese, mozzarella, garlic, and green onions. Baked until golden and crispy, these bite-sized pinwheels are perfect for parties or a flavorful snack, served with a tangy dipping sauce like Thai Sweet Chili or spicy mayonnaise.

Ingredients

Scale

Puff Pastry and Egg Wash

  • 2 sheets puff pastry (pre-rolled, thawed)
  • 1 egg (whisked)

Filling

  • 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

  1. Preheat Oven: Preheat your oven to 375˚F (190˚C), placing racks in the upper and lower thirds. Line two large baking sheets with parchment paper or foil; if using foil, spray lightly with cooking spray to prevent sticking.
  2. Prepare Filling: In a large bowl, combine the imitation crab meat, cream cheese (ensure it’s room temperature for easy mixing), shredded mozzarella, minced garlic, diced green onions, soy sauce, and sugar. Mix thoroughly until well incorporated.
  3. Roll Puff Pastry: Lightly flour a piece of parchment paper or your kitchen counter and roll out the thawed puff pastry sheets to smooth out creases and prepare for spreading the filling.
  4. Spread Filling: Evenly spread the prepared crab filling over the puff pastry sheets, leaving about a ¼ inch border around the edges to allow for sealing.
  5. Form Log: Starting from a long edge, roll the puff pastry tightly into a log shape, pressing the edges to seal the seam securely. Optionally, wrap the log in plastic wrap and refrigerate seam side down for 15-30 minutes to firm up for easier slicing.
  6. Slice Pinwheels: Using a sharp knife, cut the log into ½ inch thick slices, yielding about 16 slices per puff pastry sheet. For smaller pinwheels, stretch the log slightly and cut into 24-30 slices. Arrange the pinwheels spaced 1 inch apart on the prepared baking sheets.
  7. Apply Egg Wash: Whisk the egg in a small bowl and brush the egg wash over the tops and sides of each pinwheel to achieve a golden shine when baked.
  8. Bake: Bake the pinwheels for 15-20 minutes until they turn golden brown, switching and rotating the baking sheets halfway through to ensure even cooking.
  9. Serve: Remove from the oven and serve warm or at room temperature with your choice of dipping sauces like Thai Sweet Chili sauce or spicy mayonnaise for a delicious appetizer.

Notes

  • Make sure the cream cheese is softened to room temperature so it mixes smoothly with the other ingredients.
  • Chilling the rolled puff pastry log before slicing helps maintain shape and makes slicing easier.
  • You can substitute imitation crab with real crab meat if preferred for a more authentic flavor.
  • Use a sharp knife to cut clean pinwheel slices without squishing the roll.
  • The pinwheels freeze well before baking; thaw in the refrigerator and then bake as directed.
  • For a crispier bottom, bake directly on the parchment-lined sheet without a baking rack.

Keywords: Crab Rangoon, Pinwheels, Puff Pastry Appetizer, Crab Appetizer, Party Food, Baked Crab Snack, Puff Pastry Recipe

Find it online: https://delishfamilyrecipe.com/crab-rangoon-pinwheels-recipe/