Description
Crab Rangoon Pinwheels are flaky puff pastry spirals filled with creamy crab, cheese, and savory flavor, baked until golden and perfect for dipping. An easy crowd-pleasing appetizer everyone loves.
Ingredients
Instructions
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Preheat the oven to 375°F. Line two baking sheets with parchment paper or foil (spray foil lightly if using).
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In a large bowl, mix the crab, cream cheese, mozzarella, green onions, sugar, garlic, and soy sauce until evenly combined.
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Roll out the puff pastry on a lightly floured surface.
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Spread the filling evenly over the pastry, leaving a ¼-inch border around the edges.
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Roll the pastry tightly from the long side into a log and press the seam to seal.
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Optional but helpful: Wrap the log in plastic wrap and chill for 15–30 minutes for easier slicing.
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Slice into ½-inch pinwheels and place them 1 inch apart on prepared baking sheets.
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Whisk the egg and brush lightly over the tops and sides of each pinwheel.
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Bake for 15–20 minutes, rotating pans halfway, until puffed and golden brown.
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Serve warm or at room temperature with sweet chili sauce or spicy mayo.
Notes
Make sure cream cheese is fully softened for easy mixing.
Drain crab very well to prevent soggy pastry.
These can be assembled ahead and baked just before serving.
Reheat leftovers in the oven or air fryer for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-Inspired / American
Nutrition
- Serving Size: 2 pinwheels
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 35 mg