Print

Savory Baked Crab Crescent Roll Pinwheels for Any Party

Print Recipe

These Baked Crab Crescent Roll Pinwheels are a delightful treat that combines flaky crescent roll dough with a rich, savory crab filling. Perfect for any occasion, they are easy to make and sure to impress your guests!

Ingredients

  • Refrigerated Crescent Roll Dough
  • Cream Cheese
  • Mayonnaise
  • Cooked Crab Meat
  • Green Onions (Scallions)
  • Worcestershire Sauce
  • Old Bay Seasoning
  • Optional: Lemon Zest

Instructions

  1. Prepare the Crab Filling: In a medium mixing bowl, combine the softened cream cheese and mayonnaise. Use a spatula or spoon to mix them together until they are smooth and well-combined.
  2. Add the Flavors: To the cream cheese mixture, gently fold in the cooked crab meat (make sure it's well-drained!), sliced green onions, non-alcohol Worcestershire sauce, and Old Bay seasoning. If you're using lemon zest, add it now too. Mix everything until just combined. Be careful not to overmix, as you want to keep some texture in the crab.
  3. Unroll the Crescent Dough: On a clean, lightly floured surface or a piece of parchment paper, carefully unroll the crescent roll dough. If you have the perforated kind, gently pinch the seams together to form a solid rectangle. If using the seamless sheet, simply unroll it.
  4. Spread the Filling: Evenly spread the crab mixture over the entire surface of the crescent roll dough, leaving a small border (about 1/4 to 1/2 inch) along one of the longer edges. This will help seal the roll.
  5. Roll It Up: Starting from the longer edge opposite the border you left, carefully and tightly roll up the crescent dough into a log. Once rolled, gently press along the seam to seal it completely.
  6. Chill for Easier Slicing (Optional but Recommended!): For the cleanest, prettiest pinwheels, wrap the dough log tightly in plastic wrap and refrigerate it for at least 30 minutes, or up to an hour. This firms up the dough and filling, making it much easier to slice without squishing.
  7. Preheat Oven and Prepare Baking Sheet: While the log is chilling (or if skipping the chill time), preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  8. Slice the Pinwheels: Remove the chilled dough log from the refrigerator and unwrap it. Using a sharp knife, carefully slice the log into 1/2-inch thick rounds. You should get about 12-16 pinwheels, depending on the length of your roll.
  9. Arrange and Bake: Place the sliced pinwheels cut-side up on the prepared baking sheet, leaving a little space between each one. Bake for 12-15 minutes, or until the crescent rolls are golden brown and puffed, and the filling is heated through.
  10. Serve Warm: Remove from the oven and let cool for a minute or two before serving. They are best enjoyed warm!

Nutrition

Keywords: Don't overfill the pinwheels to avoid difficulty in rolling. Chilling the log before slicing helps achieve neat pinwheels. You can customize the filling by adding cheese, heat, or extra veggies.

Find it online: https://crumella.com/savory-baked-crab-crescent-roll-pinwheels-for-any-party/