Introduction

Crab Rangoon Pinwheels bring a fun twist to the classic appetizer, combining creamy crab filling and flaky puff pastry in bite-sized treats. Perfect for parties or a tasty snack, these pinwheels are easy to make and deliciously satisfying.

A white plate holds about a dozen small, round pinwheel pastries with a golden-brown, flaky crust. Each pinwheel shows spiral layers with a creamy, slightly browned cheese filling mixed with small bits of green herbs and orange-red pieces of vegetables. The pastries are arranged in a slightly overlapping pile next to a small white ramekin filled with a shiny, bright red dipping sauce. The plate sits on a green checkered cloth on a light wooden table, with fresh green onions and imitation crab sticks beside it. The overall look is warm and inviting with soft natural light. 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 and place racks in the upper and lower thirds. Line two large baking sheets with parchment paper or foil, and if using foil, spray it with cooking spray.
Step 2: In a large bowl, combine imitation crab meat, cream cheese, mozzarella, garlic, green onions, soy sauce, and sugar. Mix well until evenly combined. Make sure the cream cheese is at room temperature for easy stirring; if needed, microwave it for 15 seconds.
Step 3: Lightly flour a piece of parchment paper or your kitchen counter and roll out the puff pastry sheets.
Step 4: Spread the crab filling evenly over the puff pastry, leaving a 1/4 inch border along the edges.
Step 5: Starting from a long side, roll the pastry into a tight log. Press edges to seal, wrap the log in plastic wrap, and refrigerate seam side down for 15–30 minutes. This helps to slice the pinwheels more cleanly but is optional.
Step 6: Using a sharp knife, cut the log into 1/2 inch slices to make about 16 pinwheels per log. For smaller pinwheels, stretch the log slightly before slicing to get 24–30 pieces. Place the pinwheels on the prepared baking sheets, spacing them about 1 inch apart.
Step 7: Whisk the egg in a small bowl and brush it over the tops and sides of each pinwheel for a golden finish.
Step 8: Bake for 15–20 minutes, rotating and swapping baking sheets halfway through, until the pinwheels are puffed and golden brown. Serve warm or at room temperature with your favorite dipping sauce like Thai Sweet Chili or spicy mayonnaise.

Tips & Variations

If you prefer fresh crab meat, substitute imitation crab for a more authentic flavor.
Adding a pinch of crushed red pepper flakes to the filling gives a nice gentle heat.
For a dairy-free version, try a cream cheese alternative and substitute mozzarella with a vegan cheese.
Chilling the rolled log before slicing helps keep the pinwheels intact and makes for cleaner slices.

Storage

Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350˚F for about 8–10 minutes to restore crispiness. They can also be frozen before baking; thaw in the refrigerator overnight and bake as directed.

How to Serve

A white plate holds many small, round, golden-brown pastries with visible layers of flaky dough and bits of green herbs inside. One pastry is being dipped into a small white bowl filled with bright red sauce, showing its slightly crispy and cheesy texture. The plate is placed on a green and white checkered cloth over a white marbled surface. In the lower part of the image, two fresh green onions rest on the cloth near the plate, and a woman's hand is holding one pastry above the sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade puff pastry for this recipe?

Yes, homemade puff pastry works beautifully and adds an extra layer of flakiness, though store-bought pre-rolled pastry offers convenience without sacrificing much flavor.

What dipping sauces pair well with Crab Rangoon Pinwheels?

Classic choices include Thai Sweet Chili sauce, spicy mayonnaise, or soy sauce-based dips. You can also serve them with a tangy sriracha mayo or a creamy garlic aioli for variety.