If you are looking for a fun new appetizer to try, this crab rangoon pinwheels recipe is just the thing! The creamy crab filling is wrapped in flaky puff pastry dough for a perfect hand held snack. Be sure to put the ingredients on your grocery list so that you can make some ASAP.
If you like to get an order of crab rangoon when you get take out, you are going to love these pinwheels. They have that filling in a butter crescent dough.
I shared a recipe for baked crab rangoon eggrolls way back in 2015. The were a much easier way to get those flavors at home.
This recipe takes it even one step further. Puff pastry dough is much easier to find that the wonton wrappers.
Plus this way you aren’t left with a partial package of the wrappers. It is such a fun way to get the flavors in a cute little pinwheel package.
Plus you still get some crunch like the fried wrappers without having to fry anything. It is the best parts of the wontons in a less mess package.
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It is a perfect appetizer for Chinese takeout inspired meals like pork chow mein or backstrap and broccoli. Or just make it as a fun finger food for a party.
They would be welcomed at almost any event. Don’t forget to pick up your favorite dipping sauce too.
The crab rangoon flavors go well with sweet and sour sauce or a chili sauce. Use whatever you like best.
Enough blabbering on, lets make some!
Crab Rangoon Pinwheels
Ingredients
- 1 puff pastry sheet thawed
- 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
- 1 egg
Instructions
- In a large bowl add the 1½ cup imitation crab meat, 8 ounces cream cheese, ½ teaspoon granulated sugar, 2 teaspoons soy sauce, ½ cup shredded mozzarella cheese, 1 Tablespoon minced garlic and 3 Tablespoons chopped chives.
- Lightly flour a large flat surface. Carefully unroll the 1 puff pastry sheet onto the floured surface.
- In a large bowl add the crab, cream cheese, sugar, soy sauce, mozzarella, garlic and chives. Stir until combined, feel free to use a hand mixer or your hands if you want to.
- Spread the crab mixture on the puff pastry leaving a small border all around the edges.
- Take the longer side of the puff pastry and begin carefully rolling until it reaches the other side, like you would roll cinnamon rolls. 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.
- Cover with plastic wrap and let sit in the fridge for 30 minutes.
- Preheat the oven to 375° and line a large baking sheet with parchment paper.
- Using a sharp knife, cut ½ inch slices off the chilled roll. Lay the slices flat on the lined baking sheet.
- Lightly beat the 1 egg in a small bowl. Brush the egg on the tops of the pinwheels.
- Bake for 20 minutes or until golden brown. Serve with a dipping sauce and enjoy!
Notes
Video
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Can you assemble these the night before and cook in the morning?
Yes. Just keep them chilled until you are ready to bake them.