Crab Rangoon Pinwheels take everything you love about classic crab rangoon and roll it into a buttery, crispy, spiral-shaped appetizer that’s perfect for parties. Creamy filling, savory crab, subtle garlic, and that unmistakable rangoon flavor — all wrapped up in an easy-to-serve pinwheel.

They bake beautifully, slice cleanly, and disappear fast. These pinwheels are ideal for game day, holidays, potlucks, or anytime you want a no-fuss appetizer that still feels special.

No folding wontons. No deep frying. Just pure rangoon magic in pinwheel form.

Why You’ll Love This Recipe

Classic crab rangoon flavor
Easy to roll, slice, and bake
Crispy outside, creamy inside
Perfect make-ahead appetizer
Always a party hit

Ingredients

8 oz cream cheese, softened
1 cup crab meat (real or imitation), finely chopped
2 green onions, finely sliced
1 tsp garlic powder
1 tsp soy sauce
½ tsp sugar
¼ tsp black pepper
3 large flour tortillas
Cooking spray or melted butter

Instructions

Preheat oven to 375°F (190°C).
In a bowl, mix cream cheese, crab meat, green onions, garlic powder, soy sauce, sugar, and pepper until smooth.
Lay tortillas flat on a clean surface.
Spread an even layer of filling over each tortilla.
Roll tortillas tightly into logs.
Wrap rolls in plastic wrap and chill 20 minutes for clean slicing.
Slice each roll into 1-inch pinwheels.
Place pinwheels cut-side up on a lined baking sheet.
Lightly brush with melted butter or spray with oil.
Bake 15–18 minutes until golden and crisp.

Flavor & Texture

The exterior turns lightly crispy while the inside stays rich, creamy, and savory. Crab flavor shines without overpowering, and the subtle sweetness balances the garlic perfectly.

Dipping Sauce Ideas

Sweet chili sauce
Soy sauce + honey
Sweet & sour sauce
Spicy mayo

Make-Ahead & Storage

Assemble rolls up to 24 hours ahead
Slice and bake when ready
Store leftovers refrigerated up to 3 days
Reheat in oven or air fryer for crispness