These Crab Rangoon Pinwheels are a fun twist on the takeout classic! Creamy, savory crab and cream cheese filling is rolled up in flaky crescent dough, then baked until golden and crispy.
Perfect for parties, game days, or anytime you’re craving something easy and delicious with big flavor in every bite.
Crab Rangoon Pinwheels serves: 24
Prep time: 35 minutes
Cook time: 20 minutes
Total time: 55 minutes
You will need
• 1 puff pastry sheet (thawed)
• 1 1/2 cup of imitation crab meat (chopped into small chunks)
• 8 oz block of cream cheese (room temp)
• 1/2 tsp of sugar
• 2 tsp of soy sauce
• 1/2 cup of mozzarella
• 1 tbsp of garlic (minced)
• 3 tbsp of chopped chives
• 1 egg
1. Preheat the oven to 375° and line a large baking sheet with parchment paper and set aside. Lightly flour a large flat surface. Carefully unroll the puff pastry onto the floured surface.
In a large bowl add the crab, cream cheese, sugar, soy sauce, mozzarella, garlic and chives.
2. Stir until everything is mixed together.
Spread the crab mixture all on the puff pastry, leaving a border all around the edges.
3. Take the longer side of the puff pastry and begin carefully rolling until it reaches the other side. Lightly press the seam into itself to tighten it. Pinch the edges together. Cover with plastic wrap and let sit in the fridge for 30 minutes.
4. Using a sharp knife, cut 1/2 inch slices off the roll. Lay them flat on the lined baking sheet. Add the egg to a bowl and stir. Brush the egg onto the tops of the pinwheels.
Bake in the oven for 20 minutes or until golden brown.
Serve with a dipping sauce and enjoy!
Tips and tricks!
• Make sure not to spread the crab mixture all the way to the edges of the puff pastry.
• Turn the baking sheet around halfway through cooking to help the pinwheels brown evenly.
• Serve with a sweet chili sauce for dipping
Storage: Store in an airtight container in the fridge for 2-3 days.
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