Why You’ll Love This Recipe
These Crab Rangoon Pinwheels offer all the flavors of traditional crab rangoons but in a much easier, mess-free format. With puff pastry as the base, you get a crispy, light texture that contrasts perfectly with the creamy crab filling. Unlike the classic fried version, these are baked, making them less greasy but just as delicious. They’re perfect for serving a large group without the hassle of frying each one individually!
Ingredients
For Pinwheels:
2 sheets puff pastry (pre-rolled, thawed)
1 egg (whisked)
For Crab Rangoon Filling:
1 ½ cups imitation crab meat (finely diced, about 200-250 grams, or canned crab meat, drained well)
1 brick cream cheese (8 ounces, at room temperature)
½ cup mozzarella cheese (shredded)
1 clove garlic (finely minced or shredded)
3 green onions (diced)
1 teaspoon soy sauce
½ teaspoon sugar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 375°F (190°C) with racks placed in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper or foil (if using foil, spray with cooking spray).
- In a large bowl, combine the filling ingredients: imitation crab meat, cream cheese, mozzarella cheese, garlic, green onions, soy sauce, and sugar. Mix until everything is evenly combined. (If your cream cheese isn’t at room temperature, microwave it for 15 seconds to soften it.)
- Lightly flour a piece of parchment paper or your kitchen counter and roll out the puff pastry sheets.
- Spread the crab filling evenly on top of each sheet of puff pastry, leaving a ¼-inch border along the edges.
- Starting from one of the long ends, tightly roll the puff pastry into a log shape. Press the edges to seal the log.
- Wrap the log in plastic wrap and refrigerate for 15-30 minutes to make it easier to slice (this step is optional but recommended).
- Once chilled, use a sharp knife to cut the log into ½-inch slices. You can make about 16 slices per log, or if you want smaller pinwheels, you can stretch the log and slice it into 24-30 pinwheels.
- Arrange the pinwheels on the prepared baking sheets, spacing them about 1 inch apart.
- In a small bowl, whisk the egg. Brush the egg wash over the sides and top of each pinwheel.
- Bake for 15-20 minutes, rotating the pans halfway through cooking, until the pinwheels are golden brown and puffed up.
- Serve warm or at room temperature with Thai Sweet Chili sauce or spicy mayonnaise for dipping. Enjoy!
Servings and Timing
- Servings: 32 pinwheels
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Spicy Version: Add a bit of sriracha or chili flakes to the crab filling for a spicy kick.
- Cheese Swap: If you prefer a different cheese, you can use cream cheese and cheddar or Parmesan instead of mozzarella.
- Vegan Option: Swap out the cream cheese and imitation crab for plant-based versions to make these pinwheels vegan.
- Add Veggies: Add finely chopped spinach or bell peppers to the filling for added color and texture.
- Mini Pinwheels: Stretch the puff pastry even more to make smaller pinwheels for bite-sized snacks.
Storage/Reheating
Store leftover Crab Rangoon Pinwheels in an airtight container in the refrigerator for up to 3 days. To reheat, bake them at 350°F (175°C) for 5-7 minutes or until crispy and warmed through. You can also freeze the unbaked pinwheels for up to 1 month. Bake straight from the freezer, adding a few extra minutes to the cooking time.
FAQs
1. Can I use fresh crab meat instead of imitation crab?
Yes, you can use fresh crab meat, but make sure to chop it into small pieces and adjust the flavoring accordingly.
2. Can I freeze these pinwheels?
Yes, you can freeze the unbaked pinwheels. Just wrap them tightly in plastic wrap and freeze. Bake them directly from the freezer when ready to serve.
3. Can I use homemade puff pastry instead of store-bought?
Yes, homemade puff pastry can be used if you prefer, but store-bought is quicker and more convenient.
4. How can I make these pinwheels spicier?
Add a bit of sriracha or chili garlic sauce to the filling for an extra spicy kick.
5. Can I make these ahead of time?
Yes, you can prepare the pinwheels and refrigerate them for up to a day before baking. Just bake them right before serving.
6. Can I make mini Crab Rangoon Pinwheels?
Yes, you can cut the puff pastry into smaller pieces and roll them into mini pinwheels for bite-sized appetizers.
7. Can I use a different kind of cheese?
Yes, you can use different cheeses such as cheddar or even cream cheese with herbs to change the flavor profile.
8. Can I use phyllo dough instead of puff pastry?
Phyllo dough can be used as a substitute, but the texture will be slightly different—crispier and lighter, rather than puffy.
9. How do I know when the pinwheels are done?
They should be golden brown and puffed up. You can also check the bottom for a nice golden color.
10. Can I serve these with a dipping sauce?
Yes, these pinwheels go great with Thai Sweet Chili sauce, spicy mayonnaise, or even a tangy soy sauce dip.
Conclusion
Crab Rangoon Pinwheels offer all the flavors of the classic appetizer with less mess and effort. With flaky puff pastry and a creamy, savory crab filling, they make an excellent choice for parties, gatherings, or a fun snack. These pinwheels are easy to make, bake quickly, and will be gone in no time—perfect for your next event!
Crab Rangoon Pinwheels
- Total Time: 25 minutes
- Yield: 32 pinwheels
Description
Crab Rangoon Pinwheels are a delicious, bite-sized twist on the classic crab rangoon appetizer. Made with puff pastry and baked instead of deep-fried, these pinwheels are a fun, easy, and crowd-pleasing option for your next party or gathering. With a creamy, savory crab filling and a golden, flaky exterior, they’re sure to be a hit.
Ingredients
For Pinwheels:
2 sheets puff pastry (pre-rolled, thawed)
1 egg (whisked)
For Crab Rangoon Filling:
1 ½ cups imitation crab meat (finely diced, about 200–250 grams, or canned crab meat, drained well)
1 brick cream cheese (8 ounces, at room temperature)
½ cup mozzarella cheese (shredded)
1 clove garlic (finely minced or shredded)
3 green onions (diced)
1 teaspoon soy sauce
½ teaspoon sugar
Instructions
For Pinwheels:
- Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper or foil (if using foil, spray with cooking spray).
- In a large bowl, combine the filling ingredients: imitation crab meat, cream cheese, mozzarella cheese, garlic, green onions, soy sauce, and sugar. Mix until everything is evenly combined.
- Lightly flour a piece of parchment paper or your kitchen counter and roll out the puff pastry sheets.
- Spread the crab filling evenly on top of each sheet of puff pastry, leaving a ¼-inch border along the edges.
- Starting from one of the long ends, tightly roll the puff pastry into a log shape. Press the edges to seal the log.
- Wrap the log in plastic wrap and refrigerate for 15-30 minutes to make it easier to slice (optional but recommended).
- Once chilled, use a sharp knife to cut the log into ½-inch slices. You can make about 16 slices per log, or slice into 24-30 for smaller pinwheels.
- Arrange the pinwheels on the prepared baking sheets, spacing them about 1 inch apart.
- In a small bowl, whisk the egg. Brush the egg wash over the sides and top of each pinwheel.
- Bake for 15-20 minutes, rotating pans halfway through cooking, until pinwheels are golden brown and puffed up.
- Serve warm or at room temperature with Thai Sweet Chili sauce or spicy mayonnaise for dipping. Enjoy!
Notes
Spicy Version: Add a bit of sriracha or chili flakes to the crab filling for a spicy kick.
Cheese Swap: Use cream cheese and cheddar or Parmesan instead of mozzarella.
Vegan Option: Swap out the cream cheese and imitation crab for plant-based versions to make these pinwheels vegan.
Add Veggies: Add finely chopped spinach or bell peppers for added color and texture.
Mini Pinwheels: Stretch the puff pastry even more to make smaller pinwheels for bite-sized snacks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
