Crab Rangoon Pinwheels
Crab rangoon pinwheels are a quick, creamy, and delicious appetizer that packs all the classic flavor into a bite sized pinwheel. Perfect for parties or snacking, they come together fast with simple ingredients, rich crab flavor, and a pretty presentation.
Crab rangoon pinwheels are a fun way to bring all the creamy, savory flavor of the classic Chinese takeout appetizer to your table in an impressive package.
With easy to find ingredients and only a few minutes of active prep, these appetizers are perfect for any party or gathering.
Creamy crab filling paired with flaky puff pastry creates a tasty bite that embodies easy elegance.
Whether you make them for game day, parties, or an easy snack, they always disappear in minutes!
Ingredients
To make these you’ll need:
- Puff pastry– 1 sheet thawed
- Imitation crab meat– Cut into small pieces. You could use real crab if you prefer.
- Cream cheese– Bring it to room temperature
- Sugar– Granulated
- Soy sauce
- Cheese– Shredded mozzarella
- Garlic– Minced or pressed
- Chives– Chopped
- Egg
How to Make
Crab rangoon pinwheels may look fancy but they are pretty easy to make!
Lightly flour a flat surface and carefully unroll the thawed puff pastry onto it.
Stir the crab, cream cheese, sugar, soy sauce, mozzarella, garlic and chives together in a large bowl.
Spread the crab mixture on the puff pastry leaving a border all around the edges.
Take the longer side of the puff pastry and begin carefully rolling it tightly enough to keep the filling inside until it is totally rolled.
Lightly press the seam into itself to tighten it and pinch the edges together.
Cover the puff pastry roll with plastic wrap and let sit in the fridge for 30 minutes.
After 30 minutes use a sharp knife to cut 1/2 inch slices off the roll.
Lay the slices flat on a parchment lined baking sheet.
Once you’ve cut the whole roll laid out, beat the egg in a bowl.
Brush the egg onto the tops of the pinwheels with a pastry brush.
Bake in a 375° oven for 20 minutes or until golden brown.
Serve with a dipping sauce and enjoy!
Dipping Sauce Ideas
Here are some of our favorite dipping sauce options for crab rangoon:
-
Sweet chili sauce
-
Duck sauce
-
Spicy mayo
-
Honey garlic sauce
-
Orange sauce
-
Teriyaki glaze
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a hot oven until warmed through.
Tips and Tricks
- Make sure to leave some room around the edges of the pastry sheet.
- Rotate the cookie baking sheet half way through cooking to make sure they cook evenly.
- The pinwheels are done when they are a golden brown color.
Other Appetizer Recipes
Crab rangoon pinwheels are the hit of any party or gathering.
Make them and enjoy!
Looking for other appetizer recipes?
Try these:
- Southwestern Egg Rolls
- Slow Cooker Party Meatballs
- Air Fryer Bloomin Onion
- Shrimp Fritters
- Pimento Cheese Sausage Balls
If you’ve tried these CRAB RANGOON PINWHEELS or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Crab Rangoon Pinwheels
Ingredients
- 1 puff pastry sheet thawed
- 1 1/2 cup of imitation crab meat chopped into small chunks
- 8 oz block of cream cheese room temp
- 1/2 tsp of sugar
- 2 tsp of soy sauce
- 1/2 cup of mozzarella
- 1 tbsp of garlic minced
- 3 tbsp of chopped chives
- 1 egg
Instructions
- Preheat the oven to 375° and line a large baking sheet with parchment paper and set aside. Lightly flour a large flat surface. Carefully unroll the puff pastry onto the floured surface. In a large bowl add the crab, cream cheese, sugar, soy sauce, mozzarella, garlic and chives.
- Stir until everything is mixed together ( you may need to use your hands to mix it, it was easier that way for me.) spread the crab mixture all on the puff pastry leaving a border all around the edges.
- Take the longer side of the puff pastry and begin carefully rolling until it reaches the other side. Lightly press the seam into itself to tighten it. Pinch the edges together. Cover with plastic wrap and let sit in the fridge for 30 minutes.
- Using a sharp knife, cut 1/2 inch slices off the roll. Lay them flat on the lined baking sheet. Add the egg to a bowl and stir. Brush the egg onto the tops of the pinwheels. Bake in the oven for 20 minutes or until golden brown. Serve with a dipping sauce and enjoy!
Notes
- Make sure to leave some room around the edges of the pastry sheet.
- Rotate the cookie baking sheet half way through cooking to make sure they cook evenly.
- The pinwheels are done when they are a golden brown color.
