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Crab Rangoon Pinwheel Recipe Card Perfect for anyone who loves crab rangoon pinwheels!

Crispy Crab Rangoon Pinwheels

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These Crab Rangoon Pinwheels are a fun and delicious twist on the classic appetizer! Flaky puff pastry is filled with a creamy, savory crab rangoon filling, then rolled, sliced, and baked until golden brown and perfectly crispy. Each bite offers the satisfying crunch of the pastry combined with the rich, flavorful filling, making them irresistible for parties, potlucks, or even a special snack. Get ready for a crowd-pleasing appetizer that’s surprisingly easy to make and will disappear in minutes! They’re also perfect for prepping ahead of time, making them ideal for effortless entertaining. The creamy filling is balanced with a touch of sweetness and a hint of garlic, creating a truly addictive flavor combination. These pinwheels are guaranteed to be a hit!

  • Total Time: 45 minutes
  • Yield: 24 pinwheels 1x

Ingredients

Scale
  • 1 package (14.1 ounces) frozen puff pastry, thawed
  • 8 ounces cream cheese, softened
  • 4 ounces imitation crab meat, finely chopped
  • 1/4 cup green onions, thinly sliced
  • 2 tablespoons mayonnaise
  • 1 tablespoon sweet chili sauce
  • 1 teaspoon soy sauce
  • 1/2 teaspoon garlic powder
  • Pinch of ground white pepper
  • 1 large egg, beaten (for egg wash)
  • Sesame seeds, for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the softened cream cheese, imitation crab meat, green onions, mayonnaise, sweet chili sauce, soy sauce, garlic powder, and ground white pepper. Mix until well combined.
  3. Unfold the thawed puff pastry sheet on a lightly floured surface. If using two sheets, work with one at a time. Spread the crab rangoon filling evenly over the puff pastry, leaving a small border around the edges.
  4. Starting from one long edge, tightly roll the puff pastry into a log. Gently pinch the seam to seal.
  5. Using a sharp knife, slice the log into approximately 1-inch thick pinwheels. Place the pinwheels on the prepared baking sheet, leaving a little space between each.
  6. Brush the tops of the pinwheels with the beaten egg wash and sprinkle with sesame seeds, if desired.
  7. Bake for 20-25 minutes, or until the pinwheels are golden brown and puffed up. Let cool slightly on the baking sheet before serving.

Notes

For best results, ensure the cream cheese is fully softened before mixing. The pinwheels can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Serve warm with extra sweet chili sauce or soy sauce for dipping. Leftover pinwheels can be stored in an airtight container in the refrigerator for up to 3 days.

  • Author: Fork Haven
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Asian-Inspired

Nutrition

  • Serving Size: 1 pinwheel
  • Calories: 120
  • Sugar: 2g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 0g
  • Protein: 4g
  • Cholesterol: 25mg

Find it online: https://forkhaven.com/crab-rangoon-pinwheels-recipe/

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