Description
Crab Rangoon Pinwheels are delightful, bite-sized appetizers featuring flaky puff pastry filled with a creamy mixture of cream cheese, imitation crab meat, mozzarella, garlic, green onions, and subtle seasonings. These easy-to-make pinwheels bake to a golden perfection, offering a crispy exterior and a rich, flavorful filling, perfect for parties, gatherings, or a tasty snack served with your favorite dipping sauces like Thai sweet chili or spicy mayo.
Ingredients
Units
Scale
Pastry
- 2 sheets puff pastry (pre-rolled, thawed)
- 1 egg (whisked)
Crab Rangoon Filling
- 1 1/2 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)
- 1/2 cup mozzarella cheese (shredded)
- 1 clove garlic (finely minced or shredded)
- 3 green onions (diced)
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
Instructions
- Preheat Oven: Preheat the oven to 375˚F with racks positioned in the upper and lower thirds. Line two large baking sheets with parchment paper or foil (if using foil, spray with cooking spray to prevent sticking).
- Prepare Filling: In a large bowl, combine the imitation crab meat, cream cheese, shredded mozzarella, minced garlic, diced green onions, soy sauce, and sugar. Mix thoroughly until the ingredients are evenly combined. Ensure the cream cheese is at room temperature for easy mixing; if it’s too cold, microwave it on a microwave-safe plate for 15 seconds.
- Roll Out Puff Pastry: On a lightly floured surface such as parchment paper or a clean kitchen counter, roll out each puff pastry sheet gently to smooth and slightly extend its size.
- Spread Filling: Evenly spread the prepared crab rangoon filling over the puff pastry sheets, leaving a ¼ inch border around the edges to help seal the pinwheels later.
- Form Logs: Starting at a long edge, roll the puff pastry tightly into a log shape. Press the edges together firmly to seal. Wrap each log in plastic wrap and refrigerate seam-side down for 15-30 minutes. This chilling step is optional but helps in slicing neat pinwheels.
- Slice Pinwheels: Using a sharp knife, cut each chilled log into ½ inch slices, yielding approximately 16 pinwheels per log. For smaller pinwheels, stretch the log slightly and slice into 24-30 pieces. Arrange the pinwheels on the prepared baking sheets, spacing them about 1 inch apart to ensure even baking.
- Egg Wash: Whisk the egg in a small bowl. Brush the egg wash lightly over the sides and tops of each pinwheel to enhance browning and create a glossy finish during baking.
- Bake: Bake the pinwheels in the preheated oven for 15-20 minutes or until they are golden brown. Rotate and switch the baking sheets halfway through baking to ensure even cooking on both racks.
- Serve: Allow the pinwheels to cool slightly, then serve warm or at room temperature with dipping sauces such as Thai sweet chili sauce or spicy mayonnaise for a delicious appetizer or snack.
Notes
- Ensure cream cheese is softened to room temperature for easy mixing; microwaving for 15 seconds helps if needed.
- Chilling the rolled logs before slicing helps achieve cleaner pinwheel slices but can be skipped if short on time.
- Use imitation crab meat or canned crab meat for best texture and flavor — fresh crab can be used but adjust moisture accordingly.
- Adjust the amount of sugar in the filling to taste depending on your preference for sweetness.
- These pinwheels are best served fresh but can be stored in an airtight container for up to 2 days; reheat in the oven to restore crispiness.
- For a gluten-free version, substitute with gluten-free puff pastry and soy sauce options.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 90
- Sugar: 1.5 g
- Sodium: 230 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.3 g
- Protein: 3 g
- Cholesterol: 20 mg
