Description
Crab Rangoon Pinwheels are crispy baked appetizers filled with creamy crab and cheese, perfect for any gathering.
Ingredients
Scale
- 1 sheet Puff Pastry (Use pre-rolled, thawed for flaky outer layer)
- 8 oz Imitation Crab Meat (Real crab can be substituted for an upgrade)
- 8 oz Cream Cheese (Should be at room temperature)
- 1 cup Mozzarella Cheese (Opt for shredded to enhance creaminess)
- 2 cloves Garlic (Minced; fresh is always best)
- 2 stalks Green Onions (Chopped; for freshness)
- 1 tbsp Soy Sauce (Gluten-free soy sauce for dietary needs)
- 1 tbsp Sugar (Optional; balances flavors)
- 1 egg (for brushing) (Creates a golden finish; can replace with milk)
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Combine the filling by mixing imitation crab meat, cream cheese, mozzarella, minced garlic, chopped green onions, soy sauce, and sugar in a large bowl until creamy.
- Roll out the puff pastry on a floured surface to about ¼ inch thick and spread the creamy filling across the pastry.
- Tightly roll the pastry from one edge to the other, pinching the seams to seal.
- Slice the log into ½ inch thick pinwheels and place them on the lined baking sheets.
- Brush each pinwheel with the beaten egg.
- Bake in the oven for 15-20 minutes until golden brown and flaky.
- Cool for a minute before serving warm or at room temperature.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 20 mg