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Crab Rangoon Pinwheels Recipe

Crab Rangoon Pinwheels Recipe
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★★★★★

5.1 from 12 reviews

Crab Rangoon Pinwheels are a delicious and savory appetizer that combines creamy crab and cheese filling wrapped in flaky puff pastry. These bite-sized treats are perfect for parties or snacks, featuring a crispy exterior and rich, flavorful inside with a hint of garlic and green onion. Served warm with a side of sweet chili sauce or spicy mayo, these pinwheels are sure to impress.

Ingredients

Scale

Puff Pastry:

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

Filling:

  • 1 1/2 cups imitation crab meat
  • 8 ounces cream cheese (1 brick, at room temperature)
  • ½ cup mozzarella cheese (shredded)
  • 1 clove garlic (finely minced or shredded)
  • 3 green onions (diced)
  • 1 tsp soy sauce
  • ½ tsp sugar

Instructions

  1. Preheat Oven: Preheat the oven to 375˚F with racks positioned in the upper and lower thirds. Line 2 large baking sheets with parchment paper or foil (if using foil, spray with cooking spray).
  2. Prepare Filling: In a large bowl, combine imitation crab meat, cream cheese, shredded mozzarella, minced garlic, diced green onions, soy sauce, and sugar. Mix well until the mixture is evenly combined. Make sure the cream cheese is at room temperature for easy mixing. If needed, microwave it for 15 seconds.
  3. Roll Puff Pastry: On a lightly floured surface or parchment paper, roll out the puff pastry sheets gently to smooth out any creases.
  4. Spread Filling: Evenly spread the crab and cheese filling across the puff pastry sheets, leaving a 1/4 inch border around the edges to prevent filling from leaking during baking.
  5. Roll into Logs: Starting at a long edge, carefully roll the puff pastry up into a tight log, pressing edges to seal. Wrap each log in plastic wrap and refrigerate seam side down for 15-30 minutes. This step is optional but helps in making clean slices.
  6. Slice Pinwheels: Using a sharp knife, cut each chilled log into 1/2 inch slices, yielding 16 slices per log. For smaller pinwheels, you can stretch the log slightly and cut into 24-30 slices. Place pinwheels on prepared baking sheets, spacing them 1 inch apart.
  7. Egg Wash: Whisk the egg in a small bowl and brush it over the tops and sides of each pinwheel to achieve a golden, glossy finish when baked.
  8. Bake: Bake in the preheated oven for 15-20 minutes or until the pinwheels turn golden brown. Rotate and switch the pans halfway through baking to ensure even cooking.
  9. Serve: Allow the pinwheels to cool slightly, then serve warm or at room temperature with Thai sweet chili sauce or spicy mayonnaise for dipping. Enjoy!

Notes

  • Make sure the cream cheese is softened to room temperature for easier mixing.
  • Chilling the logs before slicing helps keep the pinwheels intact.
  • Use imitation crab for best texture and flavor; fresh crab can be substituted but may alter moisture content.
  • Add a pinch of crushed red pepper flakes to the filling for a spicy kick.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to retain crispness.

Nutrition

Keywords: Crab Rangoon, Pinwheels, Appetizer, Puff Pastry, Crab Dip, Party Snack, Cream Cheese Recipes

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