Crab Rangoon Pinwheels Recipe

Introduction

Crab Rangoon Pinwheels are a delightful twist on the classic appetizer, combining creamy crab filling with flaky puff pastry. These bite-sized treats are perfect for parties, snacks, or a tasty appetizer to impress your guests.

Ingredients

• 1 puff pastry sheet (thawed)
• 1½ cups imitation crab meat (chopped into small chunks)
• 8 ounces cream cheese (softened)
• ½ teaspoon granulated sugar
• 2 teaspoons soy sauce
• ½ cup shredded mozzarella cheese
• 1 Tablespoon minced garlic
• 3 Tablespoons chopped chives
• 1 egg

Instructions

1. Step 1: In a large bowl, combine the imitation crab meat, softened cream cheese, granulated sugar, soy sauce, shredded mozzarella, minced garlic, and chopped chives. Stir well until all ingredients are thoroughly mixed. You can use a hand mixer or your hands for easier blending.
2. Step 2: Lightly flour a large flat surface and carefully unroll the thawed puff pastry sheet onto it.
3. Step 3: Spread the crab mixture evenly over the puff pastry, leaving a small border around the edges.
4. Step 4: Starting from the longer side, roll the pastry gently but firmly into a log shape, similar to rolling cinnamon rolls. Press the seam to seal and pinch the edges to keep the filling inside.
5. Step 5: Wrap the roll tightly with plastic wrap and refrigerate for 30 minutes to firm up.
6. Step 6: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. Step 7: Remove the chilled roll from the fridge and, using a sharp knife, cut it into ½-inch thick slices. Place the pinwheels flat on the prepared baking sheet.
8. Step 8: Beat the egg lightly in a small bowl, then brush it over the tops of the pinwheels to help them brown beautifully.
9. Step 9: Bake for about 20 minutes or until the pinwheels turn golden brown and the pastry is crisp. Serve warm with your favorite dipping sauce.

Tips & Variations

• Use real crab meat for a more authentic flavor, or substitute mozzarella with Monterey Jack for a different cheesy twist.
• Adding a pinch of crushed red pepper flakes to the filling can give a subtle spicy kick.
• For a gluten-free version, look for gluten-free puff pastry in stores.
• Serve with sweet chili sauce or a soy-ginger dipping sauce for extra flavor.

Storage

Store any leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for about 8-10 minutes to regain crispness. These pinwheels are best enjoyed fresh but can also be frozen before baking; just bake a few extra minutes if cooking from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Crab Rangoon Pinwheels ahead of time?

Yes, you can assemble the pinwheels, roll them, and refrigerate for up to 24 hours before baking. Just cover tightly with plastic wrap to keep fresh.

What is a good dipping sauce to serve with these pinwheels?

Sweet chili sauce, soy-ginger sauce, or even a simple spicy mayo complement the flavors of the crab and creamy filling beautifully.

Crab Rangoon Pinwheels Recipe

Print Recipe

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5 from 75 reviews

Crab Rangoon Pinwheels are a delightful appetizer featuring a savory blend of imitation crab meat, cream cheese, and mozzarella rolled inside flaky puff pastry. Perfectly baked to golden brown, these bite-sized pinwheels are flavored with garlic and chives, making them a crowd-pleasing snack or party treat.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 20 pinwheels 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Crab Mixture

• 1½ cup imitation crab meat, chopped into small chunks
• 8 ounces cream cheese, softened
• ½ teaspoon granulated sugar
• 2 teaspoons soy sauce
• ½ cup shredded mozzarella cheese
• 1 tablespoon minced garlic
• 3 tablespoons chopped chives

Pastry

• 1 puff pastry sheet, thawed

For Brushing

• 1 egg, lightly beaten

Instructions

1. Prepare the crab mixture: In a large bowl, combine imitation crab meat, softened cream cheese, granulated sugar, soy sauce, shredded mozzarella cheese, minced garlic, and chopped chives. Stir well until the mixture is evenly blended. You may use a hand mixer or your hands to mix thoroughly.
2. Prepare the puff pastry: Lightly flour a large flat surface. Carefully unroll the thawed puff pastry sheet onto the floured surface to prevent sticking.
3. Spread the filling: Evenly spread the crab mixture over the puff pastry sheet, leaving a small border around the edges to allow sealing.
4. Roll the pastry: Starting from the longer side of the puff pastry, roll it carefully towards the opposite edge, similar to rolling cinnamon rolls. Press the seam lightly to seal and pinch the edges together to close the roll securely.
5. Chill the roll: Wrap the rolled pastry tightly in plastic wrap and refrigerate it for 30 minutes to firm up for easier slicing.
6. Preheat the oven: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper for non-stick baking.
7. Slice the roll: Remove the chilled roll from the refrigerator and unwrap it. Using a sharp knife, slice the roll into ½ inch thick pinwheels and place them flat on the prepared baking sheet.
8. Apply egg wash: Lightly beat the egg in a small bowl and brush the tops of each pinwheel with the beaten egg to achieve a golden brown finish during baking.
9. Bake the pinwheels: Place the baking sheet in the preheated oven and bake for 20 minutes or until the pinwheels are puffed and golden brown.
10. Serve and enjoy: Remove from the oven and allow to cool slightly. Serve the Crab Rangoon Pinwheels warm with your favorite dipping sauce.

Notes

• Ensure the cream cheese is softened to make mixing easier.
• Feel free to substitute imitation crab with real crab meat if preferred.
• Chilling the roll before slicing helps maintain its shape and makes cutting easier.
• You can add a pinch of white pepper or cayenne for a spicy kick.
• Serve with sweet chili sauce or soy sauce for dipping.

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