Go Back
–+ servings
Golden brown crab rangoon pinwheels with puff pastry crust served with sweet chili dipping sauce.

Crab Rangoon Pinwheels

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.
Prep Time10 minutes
Cook Time20 minutes
Chill Time30 minutes
Total Time1 hour
Servings: 24 Servings
Author: Carlee

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.

Nutrition

Serving: 1serving | Calories: 112kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 19mg | Sodium: 164mg | Potassium: 29mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 169IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 0.4mg
Tried this recipe?Please consider rating it and saving on Pinterest for later!