Description
These Crab Rangoon Pinwheels are a delightful appetizer combining flaky puff pastry with a creamy, savory crab filling. Inspired by the classic crab rangoon, this recipe uses imitation crab meat, cream cheese, mozzarella, and aromatic seasonings, rolled into pinwheels and baked until golden and crispy. Perfect for parties or casual snacking, they’re easy to make and wonderfully flavorful.
Ingredients
Pastry
- 2 sheets puff pastry (pre-rolled, thawed)
- 1 egg (whisked)
Filling
- 1 1/2 cup imitation crab meat
- 8 ounces cream cheese (1 brick, at room temperature)
- 1/2 cup shredded mozzarella cheese
- 1 clove garlic (finely minced or shredded)
- 3 green onions (diced)
- 1 tsp soy sauce
- 1/2 tsp sugar
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C), positioning racks in the upper and lower thirds and lining two large baking sheets with parchment paper or foil. If using foil, lightly spray with cooking spray to prevent sticking.
- Prepare Filling: In a large bowl, combine the imitation crab meat, cream cheese (ensure it's softened to room temperature for easy mixing), shredded mozzarella, minced garlic, diced green onions, soy sauce, and sugar. Mix thoroughly until the mixture is evenly combined and creamy.
- Roll Out Pastry: Lightly flour a piece of parchment paper or your kitchen counter. Roll out the puff pastry sheets gently to smooth out any creases without stretching them too thin.
- Spread Filling: Evenly spread the crab and cheese filling over the surface of each puff pastry sheet, leaving a 1/4-inch border around the edges to prevent overfilling when rolling.
- Form Log: Starting at a long edge, carefully roll the puff pastry into a tight log. Press the edges to seal completely. Wrap the log tightly in plastic wrap and refrigerate seam side down for 15 to 30 minutes. This step helps firm up the log, making it easier to slice.
- Slice Pinwheels: Using a sharp knife, slice each chilled puff pastry log into 1/2-inch-thick pinwheels, about 16 slices per log. For smaller pinwheels, you may stretch the log slightly and cut into 24 to 30 pieces. Arrange the pinwheels spaced about 1 inch apart on the prepared baking sheets.
- Egg Wash: Whisk the egg in a small bowl, then use a pastry brush to apply a thin layer of egg wash on the sides and tops of each pinwheel. This promotes a beautiful golden color during baking.
- Bake: Place the baking sheets in the oven and bake for 15 to 20 minutes, or until the pinwheels are puffed up and golden brown. Rotate and swap the pans halfway through baking to ensure even cooking.
- Serve: Remove from oven and let cool slightly. Serve warm or at room temperature with your choice of dipping sauces like Thai Sweet Chili sauce or spicy mayonnaise for an extra flavor kick.
Notes
- Make sure cream cheese is softened to room temperature to ensure smooth mixing. If needed, microwave for 15 seconds.
- Chilling the rolled log before slicing is optional but helps achieve cleaner pinwheel edges.
- These pinwheels can be made ahead and baked just before serving.
- For a gluten-free alternative, use gluten-free puff pastry.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
