Crab Rangoon Pinwheels

If you’ve ever found yourself standing in front of the fridge at 5:47 p.m. thinking, “I need something fun and snacky, but I also need it to be EASY,” then Crab Rangoon Pinwheels are about to become your new best friend.

These little spirals are everything we love about classic crab rangoon—creamy, savory, slightly sweet—wrapped up in flaky puff pastry that looks fancy even when you’re wearing yoga pants and answering emails. (No judgment. I live there too.) They’re the kind of appetizer that makes people say, “Wait… you MADE these?” while you casually shrug like you didn’t just pull off a tiny miracle.

And because puff pastry is basically a freezer-life cheat code, you can keep a pack tucked away and whip up Crab Rangoon Pinwheels whenever company pops in… or whenever you just want a “treat snack dinner” moment. I support that lifestyle.

Why You’ll Love These Crab Rangoon Pinwheels

• They’re quick but feel fancy. Puff pastry does most of the work, and you get all the credit.
• Perfect for parties… or Tuesday. They disappear at game day spreads, book clubs, family movie night—basically anywhere humans gather.
• Kid-friendly (and picky-eater friendly). Cream cheese + mild crab + flaky pastry = very few complaints.
• Freezer stash friendly. Puff pastry + simple filling means you’re always 30 minutes away from “wow.”

Also, if you’re a pinwheel person (hi, same), you’d probably love other pinwheel flavors too. In my house, we rotate these with other favorites like jalapeño popper-style and ham-and-cheese versions—because why choose one when puff pastry comes in two sheets anyway?

Ingredients You’ll Need

Here’s what makes these Crab Rangoon Pinwheels so ridiculously good:

• Puff Pastry: This is the secret weapon. Puff pastry bakes up golden, flaky, and beautiful with minimal effort. Keep it in the freezer and you’re always ready for appetizer glory.
• Imitation Crab: Yes, I said it. Most restaurants use imitation crab (kani) for crab rangoons, and it’s honestly delicious here. You can use real crab meat, but if you’re using canned, drain it really, really well or you’ll end up with soggy pinwheels (and nobody wants sad pastry).
• Cream Cheese: The classic rangoon base—creamy, rich, and it stays satisfyingly thick after baking instead of fully melting away.
• Mozzarella: Not traditional for crab rangoon, but for pinwheels? It adds that extra cheesy pull that makes people hover around the tray.
• Green Onions: A little bite, a little color, and it makes everything feel fresher.
• Sugar: Just a touch, like the gentle sweetness you expect in crab rangoon filling.
• Garlic: Because garlic makes life better. That’s not an opinion—it’s kitchen truth.
• Soy Sauce: A little umami magic to balance the creamy filling.
• Egg (for egg wash): Brushed on top so the pinwheels bake up golden brown and glossy like they came from a fancy bakery.
• Optional for serving: Thai sweet chili sauce or spicy mayonnaise for dipping. (Highly recommended. Dipping makes everything more fun.)

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

How to Make Crab Rangoon Pinwheels Step-by-Step

1) Preheat and prep

Preheat your oven to 375°F. Put the racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper or foil.
If using foil, spray it lightly with cooking spray so nothing sticks.

2) Make the creamy filling

In a large bowl, combine your filling ingredients:

• imitation crab (or well-drained real crab)
• cream cheese (room temperature is best!)
• mozzarella
• green onions
• sugar
• garlic
• soy sauce

Mix until it’s evenly combined.

Quick fix: If your cream cheese is cold and stubborn, pop it on a microwave-safe plate for 15 seconds. It should be soft enough to stir, not melted into a puddle.

3) Roll out the puff pastry

On a lightly floured surface (or parchment paper on your counter), roll out the puff pastry sheet just enough to smooth it and slightly widen it.

4) Spread the filling

Spread the filling evenly across the puff pastry, leaving about a ¼-inch border around the edges. That border helps the pastry seal so the filling stays where it belongs (inside, not oozing all over your baking sheet).

5) Roll into a log

Starting at a long end, roll the puff pastry up into a tight log. Press the seam gently to seal.

6) Chill (optional, but helpful)

Wrap the log in plastic wrap and refrigerate it 15–30 minutes, seam side down.

Is this step required? Nope.
Does it make slicing cleaner and easier? Absolutely yes. If you’ve ever tried slicing soft puff pastry and ended up with a squished snail shape, chilling is your friend.

7) Slice into pinwheels

Use a sharp knife to cut the log into ½-inch slices.

• You’ll get about 16 pinwheels per log at that size.
• Want smaller pinwheels? You can stretch the log slightly and slice into 24–30 pieces instead.

Place them on the baking sheets about 1 inch apart.

8) Egg wash for that golden glow

Whisk one egg in a small bowl. Brush it lightly on the sides and gently over the tops of the pinwheels.

This is the step that makes them look bakery-level. Don’t skip it unless you’re truly in a “chaos cooking” situation.

9) Bake until golden

Bake for 15–20 minutes, rotating and swapping pans halfway through so they brown evenly.

You’re looking for puffy, golden brown, and flaky—the kind of smell that makes people wander into the kitchen “just to check.”

10) Dip and devour

Serve warm or at room temperature with Thai sweet chili sauce or spicy mayo. Or both. I love a dip “flight,” because I’m an adult and I make the rules.

My Best Tips for Perfect Pinwheels

• Room-temp cream cheese mixes easier. Cold cream cheese will fight you. Warm it slightly so you win.
• Drain crab well (especially real/canned). Excess moisture = soggy pastry. Pat it dry if needed.
• Chill the log if you can. Cleaner slices, prettier spirals, less frustration.
• Use a sharp knife and gentle pressure. Sawing back and forth can squish the pastry.
• Rotate the pans. Puff pastry browns fast, and ovens love to play favorites.

And if your pinwheels come out a little wonky? Congrats—you made homemade food. They’ll still taste amazing. Flaky pastry forgives all.

A Little Story From My Kitchen

The first time I made Crab Rangoon Pinwheels, I brought them out for a family get-together thinking, “Oh, these will be a cute appetizer.” I blinked and the tray was basically empty. One person asked if I’d ordered them. Another asked if I was hiding more in the kitchen.

That’s when I knew this recipe was going into the “repeat forever” folder—right next to all the other chicken dinners and party snacks that save the day when life gets busy. (Because busy is basically the default setting, right?)

FAQs About Crab Rangoon Pinwheels

Bring the Magic to the Table

If you need a snack that feels special without taking over your whole day, Crab Rangoon Pinwheels are the answer. They’re flaky, creamy, a little sweet, and wildly addictive in that “oops, I ate three while plating them” way.

Make them for a party, make them for your family, or make them just because you deserve something delicious. Either way, these Crab Rangoon Pinwheels bring big appetizer joy with small effort—and that’s the kind of kitchen magic I’m always chasing.

Keep the Party Snacks Coming

• If you love that creamy, flaky vibe, you’ll also want to try Fig and Goat Cheese Pinwheels for a slightly sweet, “wow-this-feels-fancy” bite that’s perfect for brunch boards or wine nights.
• Want another crunchy, dippable appetizer that vanishes fast? Add Crispy Pickle Cheese Bites to your snack lineup—salty, cheesy, and basically made for game day.
• If you’re building a full spread, pair these pinwheels with something cozy and comforting like Creamy White Chicken and Rice Soup (because warm soup + flaky appetizers = pure comfort).
• And for a fun party “main” that still feels snacky, you can round things out with Crispy Chicken Wonton Tacos With Teriyaki Glaze—they’re handheld, flavorful, and always a crowd-pleaser.

If you made these Crab Rangoon Pinwheels, I’d love to hear how they turned out! Please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐—it helps other readers find the recipe (and it makes my day in the best way).

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