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Crab Rangoon Pinwheels Recipe

Crab Rangoon Pinwheels Recipe
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★★★★★

5.1 from 28 reviews

Delicious Crab Rangoon Pinwheels combine flaky puff pastry with a creamy imitation crab and cream cheese filling, baked to golden perfection. These bite-sized appetizers are perfect for parties or a tasty snack, served warm with a dipping sauce like Thai sweet chili or spicy mayonnaise.

Ingredients

Scale

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 the oven to 375˚F (190˚C) with racks positioned in the upper and lower thirds. Line 2 large baking sheets with parchment paper or foil sprayed with cooking spray.
  2. Prepare Filling: In a large bowl, combine imitation crab meat, cream cheese, mozzarella cheese, garlic, green onions, soy sauce, and sugar. Mix until evenly combined. Ensure cream cheese is at room temperature for easy mixing; microwave for 15 seconds if needed.
  3. Roll Out Pastry: On a lightly floured surface or parchment paper, roll out the thawed puff pastry sheets.
  4. Spread Filling: Evenly spread the crab rangoon filling over the puff pastry, leaving a ¼ inch border around the edges.
  5. Form Logs: Starting at a long edge, tightly roll the puff pastry into a log. Press the edges to seal, then wrap in plastic wrap and refrigerate seam side down for 15-30 minutes to firm up for easier slicing (optional).
  6. Slice Pinwheels: Using a sharp knife, slice the chilled pastry roll into ½ inch thick slices, yielding 16 pinwheels per log. For smaller pinwheels, stretch the log slightly and slice into 24-30 pieces.
  7. Arrange on Baking Sheets: Place the pinwheels on the prepared baking sheets with about 1 inch spacing between each.
  8. Egg Wash: Whisk the egg in a small bowl and brush it gently over the tops and sides of the pinwheels to promote browning.
  9. Bake: Bake for 15-20 minutes, until golden brown, rotating and swapping pans halfway through baking for even cooking.
  10. Serve: Serve warm or at room temperature with Thai sweet chili sauce or spicy mayonnaise for dipping. Enjoy!

Notes

  • Ensure cream cheese is softened before mixing to avoid lumps.
  • Chilling the rolled logs before slicing makes cutting easier and prevents filling from squeezing out.
  • You can substitute imitation crab with fresh cooked crab meat for a more authentic flavor.
  • Serve with your favorite dipping sauces such as sweet chili, spicy mayo, or soy sauce.
  • These pinwheels can be prepared ahead and baked just before serving for convenience.

Nutrition

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

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