Hot Crab Pinwheels

These hot crab pinwheels deliver all the rich, creamy flavors of crab rangoon with no messy frying required. This creamy appetizer is a crowd-pleasing finger food that’s perfect for parties, potlucks or holiday gatherings. It starts with a simple cream cheese and crab filling studded with colorful shredded cheddar, chopped bell pepper, green onions and fresh parsley for plenty of flavor.

Spread the crab mixture onto soft flour tortillas, roll them up and refrigerate them for a few hours to make them easier to slice. The rolls can be assembled up to a day in advance, so you can spend less time in the kitchen and more time with your guests. When you’re ready to serve, simply slice and bake the pinwheels until they’re warm, melty and bubbly.

Ingredients for Hot Crab Pinwheels

• Cream cheese: Tangy cream cheese forms the base of the rich crab filling and helps hold the pinwheels together. For smoother mixing, soften cream cheese at room temperature for at least 45 minutes before mixing.
• Crab: Canned crabmeat is a convenient option and makes it easy to prepare the filling anytime you need a quick appetizer or party snack. Be sure to drain it well and remove any pieces of shell. Imitation crab also works as a budget-friendly substitute, though the flavor will be milder.
• Bell pepper: A red bell pepper adds color, crunch and a hint of sweetness that balances the creamy filling. Dice it finely so the pinwheels roll easily and slice cleanly.
• Shredded cheese: Cheddar brings sharp, savory depth to the filling and helps the pinwheels turn melty and bubbly in the oven. Feel free to swap in Colby Jack, a mild white cheddar or Monterey Jack for a smoother flavor.
• Green onions: These add color and a fresh, mild onion aroma and taste that doesn’t overpower the other ingredients. Use both the white and green parts for the best balance of flavor.
• Parsley: Fresh parsley brightens the filling and adds a pop of herby flavor. If fresh isn’t available, a smaller amount of dried parsley works in a pinch.
• Cayenne pepper: Just a pinch adds gentle heat that perks up the crab and balances the creamy richness. Adjust the amount to taste, or swap in paprika for a similar color without the spice.
• Tortillas: Choose fresh, soft flour tortillas so they don’t crack when you roll them. The 6-inch size is ideal for neat, bite-sized pinwheels that are easy to roll and slice. If your tortillas are on the stiff side, warm them briefly to make them more pliable.

Directions

Step 1: Make the crab filling

Place the softened cream cheese in a large bowl and use a hand-held mixer to beat it until it’s smooth and fluffy. Gently stir in the crabmeat, diced bell pepper, shredded cheese, green onions, parsley and cayenne until evenly combined.

Editor’s Tip: Excess moisture can make the filling watery, so be sure to drain the crab before mixing.

Step 2: Fill and roll

Lay the tortillas flat on a cutting board or clean work surface. Spread 1/3 cup of the creamy crab filling evenly over each tortilla.

Roll up each tortilla tightly, jelly-roll style.

Step 3: Chill

Wrap each rolled-up tortilla snugly in storage wrap, twisting the ends to seal. Refrigerate for at least two hours.

Editor’s Tip: Chilling helps the rolls firm up so the pinwheels hold their shape and slice cleanly.

Step 4: Slice and bake

When ready to serve, preheat the oven to 350°F and mist baking sheets with cooking spray. Unwrap the rolls, trim off the ends for a neater appearance and then cut each roll into six even slices.

Arrange the pinwheels on the greased baking sheets and bake until heated through and bubbly, about 10 minutes. Serve warm.

Hot Crab Pinwheel Variations

• Swap in shrimp: Try finely chopped cooked shrimp in place of the crab for a different seafood twist. Chop it small so the pinwheels roll easily and slice cleanly.
• Make them spicy: Stir 1 to 2 tablespoons of cocktail sauce into the filling for a bit of zip, or turn up the heat by adding extra cayenne, a splash of hot sauce or a pinch of crushed red pepper flakes.
• Try a briny twist: Add finely chopped black or green olives for a salty, savory contrast to the mild, slightly sweet crabmeat. Keep the pieces small so they blend evenly.
• Add garlic: Mix in one grated garlic clove for a boost of savory, aromatic flavor that complements the creamy filling.
• Go low-carb: Skip the tortillas and serve the creamy crab filling as a warm or cold dip. It pairs perfectly with fresh veggies like celery sticks, bell pepper strips or cucumber rounds.
• Air-fry the pinwheels: Prepare and slice the pinwheels as directed, then air-fry them at 350° for five to seven minutes until they’re warmed through and lightly golden.

How to Store Hot Crab Pinwheels

Allow leftover crab pinwheels to cool completely, then transfer them to an airtight container with parchment or waxed paper between layers to prevent sticking. Store them in the refrigerator for up to three days.

Can you freeze crab pinwheels?

Yes, you can freeze unbaked crab roll-ups for up to one month. Make the filling and assemble the rolls as directed, but don’t bake them. Wrap each roll tightly in storage wrap, then place it in a freezer-safe bag or container and store in the freezer. When ready to serve, thaw the rolls overnight in the refrigerator, then slice and bake as directed.

Can you make crab pinwheels ahead of time?

Yes! You can assemble crab pinwheels up to one day ahead. Wrap them tightly in storage wrap and store in the refrigerator until you’re ready to slice and bake.

How do you reheat crab pinwheels?

To reheat previously baked crab roll-ups, place them in a 350° oven or air fryer for a few minutes or until warmed through.

Hot Crab Pinwheel Tips

Can I use imitation crab?

Yes! Imitation crab is an affordable and easy substitute for canned crabmeat. It works just as well in the creamy filling, although the flavor may be slightly milder. Chop it finely so it blends evenly into the filling.

Can you serve these crab pinwheels cold?

Sure! Baking gives the pinwheels a warm, melty texture and crispy finish, but they’re delicious cold too! Assemble and roll them as directed, then chill, slice and serve for a softer wrap-style appetizer or snack.

Why are my crab pinwheels falling apart?

If your crab pinwheels fall apart when you slice them, they likely need more chilling time or have too much filling. Chill the rolls for at least two hours or up to one day before slicing, and be sure to leave a small border around the edges when spreading the creamy crab mixture on the tortillas.