Description
These Crab Rangoon Pinwheels are a delightful appetizer featuring flaky puff pastry wrapped around a creamy crab and cheese filling. Perfectly baked until golden brown, they make a perfect party snack served warm or at room temperature with a tangy dipping sauce like Thai Sweet Chili or spicy mayonnaise.
Ingredients
Units
Scale
Pastry & Egg Wash
- 2 sheets puff pastry (pre-rolled, thawed)
- 1 egg (whisked)
Crab Rangoon Filling
- 1 1/2 cup imitation crab meat (finely diced, approximately 200-250 grams, or canned crab meat drained well)
- 1 brick cream cheese (at room temperature, 8 ounces)
- 1/2 cup mozzarella cheese (shredded)
- 1 clove garlic (finely minced or shredded)
- 3 green onions (diced)
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 375ºF and position racks in the upper and lower thirds. Line two large baking sheets with parchment paper or foil sprayed with cooking spray for easy cleanup.
- Mix the filling: In a large bowl, combine imitation crab meat, cream cheese (softened), shredded mozzarella, minced garlic, diced green onions, soy sauce, and sugar. Stir until all ingredients are evenly incorporated.
- Roll out the puff pastry: On a lightly floured surface or parchment paper, roll out the thawed puff pastry sheets gently to smooth out folds.
- Spread the filling: Evenly spread the crab mixture over the pastry sheets, leaving a ¼ inch border around the edges untouched for sealing.
- Form the log: Starting at a long edge, tightly roll the pastry into a log shape, pressing the edges to seal well. Wrap the log in plastic wrap and refrigerate seam side down for 15-30 minutes to firm up, making slicing easier (optional).
- Slice the pinwheels: Using a sharp knife, cut the chilled pastry log into ½ inch slices to make 16 pinwheels per log. For smaller pinwheels, slice into 24-30 pieces. Arrange the pinwheels on the prepared baking sheets spaced about 1 inch apart.
- Apply egg wash: Whisk the egg in a small bowl and brush it over the tops and edges of each pinwheel to ensure a golden, shiny finish after baking.
- Bake the pinwheels: Place baking sheets in the oven and bake for 15-20 minutes, rotating and switching the pans halfway through to ensure even browning, until the pinwheels turn golden brown and puffed.
- Serve: Remove from oven and serve warm or at room temperature complemented with Thai Sweet Chili sauce or spicy mayonnaise for dipping. Enjoy this irresistible appetizer!
Notes
- Ensure cream cheese is softened to room temperature for easy mixing; briefly microwave if needed.
- Chilling the rolled pastry log before slicing helps maintain shape and makes cleaner cuts.
- Puff pastry can puff up quickly; spacing pinwheels properly prevents them from sticking together.
- Use imitation crab or canned crab meat for convenience and tenderness.
- Serve pinwheels with your favorite dipping sauces to enhance flavor.
Nutrition
- Serving Size: 2 pinwheels
- Calories: 110
- Sugar: 1.5g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.3g
- Protein: 4g
- Cholesterol: 40mg
