Crab cake flavor minus all of the work! These Crab Puff Pastry Pinwheels are a perfect appetizer recipe to keep on hand for a dinner party!
Going to a seafood restaurant means ordering crab cakes. They are number 1 on my list of things I love to order but don’t typically make myself. However, when we are having a dinner party or company these Crab Puff Pastry Pinwheels have all the flavor of crab cakes with a fraction of the work. They are perfect!
The ingredients are simple. I try to keep a box of Puff Pastry in my freezer at all times in case I want to make something yummy like these Guava Pastries. Who knows what a great day might bring? It is best to be prepared.
When making these Crab Puff Pastry Pinwheels you can use real crab meat for these or the imitation. They really turn out yummy either way but of course, I think real crab is better.
I just mix up the filling in a bowl and spread it over a sheet of thawed puff pastry. Roll it up top to bottom. and refrigerate or freeze it for just a few minutes. This quick dip in the freezer helps it set up so they are easier to cut. Slice them into about 1 inch thick pinwheels. and spread them out on a parchment-lined baking sheet. Then Bake!
Once they are out of the oven, plate them up with a few lemon slices and a bit of this yummy dipping sauce (the recipe is below). They will be the hit of the party or day!
These would be an amazing Summer Party Appetizer! They are so full of flavor. I could just eat them by themselves as a meal of their own. YUM!
Crab Puff Pastry Pinwheels
- 1 sheet Puff Pastry Dough - thawed
- 1 cup lump crab meat - imitation is fine
- 1/4 cup cracker crumbs - crushed
- 1/4 cup green onions - chopped
- 1/4 cup mayonnaise
- 1/2 tsp old bay seasoning
- 1 tsp lemon juice
- 1 1/4 cups mayonnaise
- 1/4 cup yellow mustard
- 1 tsp chili powder
- 1/4 tsp paprika
- 1 teaspoon sweet pickle relish - & juice
- Preheat oven to 400 degrees F.
- In a bowl mix together all of the ingredients except for the puff pastry.
- Lay your puff pastry out on a lightly floured surface and carefully evenly spread your crab mixture over the sheet of pastry.
- Starting at the side closest to you, roll the pastry up like a jelly roll. Place the roll of pastry back in the fridge for a minimum of about 5 minutes so it can have a quick chill. Remove and slice into 3/4 - 1-inch pinwheels.
- Place pinwheels a couple inches apart on a parchment-lined baking sheet. Bake at 400 for 15 - 18 minutes or until they are golden brown.
- Serve hot with the dipping sauce below and some lemon wedges.Dipping Sauce
- Whisk all of the ingredients together and place in a small bowl. Serve with Crab Puff Pastry Pinwheels.