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Crab Rangoon Pinwheels Recipe

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★★★★★

4.9 from 98 reviews

Delicious and easy-to-make Crab Rangoon Pinwheels featuring flaky puff pastry filled with a creamy mixture of imitation crab meat, cream cheese, mozzarella, garlic, and green onions. Baked until golden brown, these bite-sized pinwheels are perfect appetizers or party snacks, served warm or at room temperature with your favorite dipping sauces.

Ingredients

Scale

Filling

  • 1 1/2 cup imitation crab meat
  • 1 brick cream cheese (8 ounces, at room temperature)
  • ½ cup shredded mozzarella cheese
  • 1 clove garlic (finely minced or shredded)
  • 3 green onions (diced)
  • 1 tsp soy sauce
  • ½ tsp sugar

Pastry and Finishing

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

Instructions

  1. Preheat the oven: Set your oven to 375˚F and position racks in the upper and lower thirds. Line two large baking sheets with parchment paper or foil; if using foil, spray with cooking spray to prevent sticking.
  2. Prepare the filling: In a large bowl, combine imitation crab meat, cream cheese (softened to room temperature or microwaved for 15 seconds), shredded mozzarella, minced garlic, diced green onions, soy sauce, and sugar. Mix well until evenly combined to create a smooth, flavorful filling.
  3. Roll out the puff pastry: Lightly flour a piece of parchment paper or your kitchen counter and roll out the puff pastry sheets to even out any creases and slightly enlarge the surface.
  4. Spread the filling: Evenly spread the crab mixture over each puff pastry sheet, leaving a 1/4 inch border around the edges free of filling for easier sealing.
  5. Form the pinwheel logs: Starting from one long edge, roll each puff pastry sheet tightly into a log shape. Press the edges to seal and wrap the logs in plastic wrap. Refrigerate seam side down for 15-30 minutes to firm up (optional but recommended for easier slicing).
  6. Slice the logs: Using a sharp knife, cut each chilled log into 1/2 inch slices, yielding approximately 16 pinwheels per log. For smaller pinwheels, stretch the logs slightly and slice into 24-30 pieces. Arrange the pinwheels on the prepared baking sheets about 1 inch apart.
  7. Apply egg wash: Whisk the egg in a small bowl and brush the sides and tops of each pinwheel gently to promote browning and shine during baking.
  8. Bake to golden perfection: Bake in the preheated oven for 15-20 minutes, switching and rotating pans halfway through to ensure even cooking, until the pinwheels are puffed and golden brown. Serve warm or at room temperature with Thai Sweet Chili sauce or spicy mayonnaise for dipping. Enjoy!

Notes

  • Ensure the cream cheese is fully softened to room temperature before mixing for a smooth filling; a quick 15-second microwave burst helps if cold.
  • Chilling the rolled logs before slicing helps achieve clean, precise pinwheel shapes and prevents filling from oozing out.
  • Use imitation crab meat for cost-effectiveness and consistent texture, but fresh crab meat can be substituted for a more luxurious version.
  • Be careful not to overfill the puff pastry to avoid leakage during baking.
  • Serve with Asian-inspired dipping sauces like sweet chili or spicy mayo for the best flavor pairing.

Keywords: Crab Rangoon, Pinwheels, Puff Pastry, Appetizer, Party Snack, Crab Appetizer, Cream Cheese, Baked Crab Rangoon

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