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.

Tray of puff pastry crab rangoon pinwheels with imitation crab and cheese filling, ready to eat.

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.

Ingredients including imitation crab, cream cheese, mozzarella cheese, soy sauce, garlic, sugar, chives, and puffy pastry ready to be made into crab rangoon pinwheels.

Tray of golden brown crab rangoon pinwheels fresh from the oven.

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.

Email Me The Link

I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!

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.

Small tray filled with baked crab rangoon pinwheels and a ramekin of chili sauce, ready to be served.

Close up of golden crab rangoon pinwheels, ready to eat.

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!

5 from 2 ratings

Crab Rangoon Pinwheels

Author: Carlee

Servings: Servings

Prep: 10

Cook: 20

Chill Time 30

Total: 1

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

Store leftover pinwheels in an airtight container in the fridge for 2-3 days.