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Crab Rangoon Pinwheels Recipe

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4.4 from 68 reviews

Crab Rangoon Pinwheels are a delightful appetizer featuring flaky puff pastry filled with a creamy mixture of imitation crab meat, cream cheese, mozzarella, garlic, green onions, soy sauce, and a touch of sugar. These bite-sized pinwheels are baked to golden perfection and pairs wonderfully with dipping sauces like Thai Sweet Chili or spicy mayonnaise, making them ideal for parties or casual gatherings.

Ingredients

Puff Pastry

  • 2 sheets puff pastry (pre-rolled, thawed)
  • 1 egg (whisked)

Crab Rangoon Filling

  • 1 ½ cup imitation crab meat (finely diced, approximately 200-250 grams, or canned crab meat drained well)
  • 1 brick cream cheese (at room temperature, 8 ounces)
  • ½ cup mozzarella cheese (shredded)
  • 1 clove garlic (finely minced or shredded)
  • 3 green onions (diced)
  • 1 teaspoon soy sauce
  • ½ teaspoon sugar

Instructions

  1. Preheat Oven: Preheat your oven to 375˚F (190˚C) with racks placed in the upper and lower thirds. Line two large baking sheets with parchment paper or foil, and if using foil, spray lightly with cooking spray to prevent sticking.
  2. Prepare Filling: In a large mixing bowl, combine the finely diced imitation crab meat, room temperature cream cheese, shredded mozzarella, minced garlic, diced green onions, soy sauce, and sugar. Mix thoroughly until the filling is evenly combined and smooth. If the cream cheese isn’t soft enough, microwave it for about 15 seconds to soften.
  3. Roll out Puff Pastry: On a lightly floured surface such as parchment paper or your kitchen counter, roll out the thawed puff pastry sheets to even thickness, ready to be filled.
  4. Spread Filling: Evenly spread the crab rangoon filling over the surface of each puff pastry sheet, leaving a ¼ inch border all around to enable sealing when rolled.
  5. Form the Log: Starting from a long edge, carefully roll the puff pastry into a tight log shape. Press the edges and ends together to seal the filling inside well. Wrap this log tightly in plastic wrap, placing it seam side down, and refrigerate for 15-30 minutes to firm up, which makes slicing easier.
  6. Slice Pinwheels: Remove the chilled log from the fridge and using a sharp knife, cut the log into ½ inch thick slices. Each log yields about 16 pinwheels. Alternatively, you can slightly stretch the log and slice thinner to get 24-30 pinwheels if desired.
  7. Arrange on Baking Sheets: Place the pinwheels on the prepared baking sheets, spacing them about 1 inch apart to allow for expansion during baking.
  8. Egg Wash: Whisk the egg in a small bowl and brush it generously on the sides and tops of each pinwheel. This will give them a beautiful golden and glossy finish when baked.
  9. Bake: Bake in the preheated oven for 15-20 minutes, or until the pinwheels are puffed up and golden brown. Halfway through baking, rotate the pans and switch positions to ensure even cooking.
  10. Serve: Remove from the oven and let the pinwheels cool slightly. Serve warm or at room temperature with your favorite dipping sauces such as Thai Sweet Chili sauce or spicy mayonnaise. Enjoy these tasty appetizers!

Notes

  • Ensure cream cheese is at room temperature for easier mixing; microwaving briefly helps if it’s too firm.
  • Chilling the rolled log before slicing makes cleaner and neater pinwheels.
  • Use imitation crab meat or well-drained canned crab meat for best texture.
  • Adjust the pinwheel thickness to make more or fewer pieces depending on preference.
  • Serve with dipping sauces like Thai Sweet Chili sauce or spicy mayo to enhance flavor.

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