Crab Rangoon Pinwheels
These Crab Rangoon Pinwheels feature a creamy crab mixture wrapped in flaky puff pastry for a fun and delicious party appetizer.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet Lined with parchment paper
- 1 Sharp knife
Ingredients
Main ingredients
- 1 puff pastry sheet thawed
- 1½ cup imitation crab meat chopped into small chunks
- 8 ounces cream cheese softened
- ½ teaspoon granulated sugar
- 2 teaspoons soy sauce
- ½ cup shredded mozzarella cheese
- 1 Tablespoon minced garlic
- 3 Tablespoons chopped chives
- 1 egg
Instructions
Instructions
- In a large bowl add the imitation crab meat, cream cheese, granulated sugar, soy sauce, mozzarella cheese, minced garlic, and chopped chives.
- Stir until combined. Use a hand mixer or your hands if needed.
- Lightly flour a flat surface. Carefully unroll the puff pastry sheet onto the surface.
- Spread the crab mixture on the puff pastry leaving a small border all around the edges.
- Roll the puff pastry tightly from the long edge, like a cinnamon roll. Press seam and edges together to seal.
- Cover the roll with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Slice the chilled roll into ½ inch pinwheels. Arrange cut side down on baking sheet.
- Lightly beat the egg and brush the tops of the pinwheels. Bake for 20 minutes or until golden brown.
Notes
Store leftover pinwheels in an airtight container in the fridge for 2–3 days.
