Hot Crab Pinwheels Recipe

4.5 5 9
Hot Crab Pinwheels Recipe
Hot Crab Pinwheels Recipe photo by Taste of Home
Publisher Photo

Hot Crab Pinwheels Recipe

Read Reviews
4.5 5 9
Publisher Photo
I got the recipe for these crabmeat bites from a friend. What amazed me most is that my husband, who hates seafood, couldn't stop eating them. —Kitti Boesel, Woodbridge, Virginia
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min.

Ingredients

  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 3/4 cup diced sweet red pepper
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 2 green onions, thinly sliced
  • 3 tablespoons minced fresh parsley
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 6 flour tortillas (6 inches)

Directions

Beat cream cheese until smooth; stir in crab, red pepper, cheese, green onions, parsley and cayenne. Spread 1/3 cup filling over each tortilla; roll up tightly. Wrap in plastic, twisting ends to seal; refrigerate at least 2 hours.
To serve, preheat oven to 350°. Unwrap rolls; trim ends and cut each into six slices. Place on baking sheets coated with cooking spray. Bake until bubbly, about 10 minutes. Serve warm. Yield: 3 dozen.
Originally published as Hot Crab Pinwheels in Taste of Home December/January 2007, p19

Nutritional Facts

1 pinwheel: 44 calories, 2g fat (1g saturated fat), 10mg cholesterol, 98mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 2g protein.

  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 3/4 cup diced sweet red pepper
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 2 green onions, thinly sliced
  • 3 tablespoons minced fresh parsley
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 6 flour tortillas (6 inches)
  1. Beat cream cheese until smooth; stir in crab, red pepper, cheese, green onions, parsley and cayenne. Spread 1/3 cup filling over each tortilla; roll up tightly. Wrap in plastic, twisting ends to seal; refrigerate at least 2 hours.
  2. To serve, preheat oven to 350°. Unwrap rolls; trim ends and cut each into six slices. Place on baking sheets coated with cooking spray. Bake until bubbly, about 10 minutes. Serve warm. Yield: 3 dozen.
Originally published as Hot Crab Pinwheels in Taste of Home December/January 2007, p19

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Reviews forHot Crab Pinwheels

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Beema User ID: 446601 262069
Reviewed Mar. 5, 2017

"Saw this recipe just in time to include it at my last big party. Being a last minute addition, I had no time to go shopping for the crabmeat, so I used chopped fresh cooked shrimp instead. Added a bit of shrimp cocktail sauce to the mix, and some finely chopped green olives. My guests raved, and so did I."

MY REVIEW
3samoyed User ID: 1096604 247018
Reviewed Apr. 13, 2016

"terrific. Added garlic powder and additional onions. Got great reviews"

MY REVIEW
MelindaH User ID: 5959954 226566
Reviewed May. 19, 2015

"These are terrible. I made it twice. The second time I rinsed the crab for 10 minutes under cold water and even squeezed lemon juice over it to kill the fishy flavor. No luck. Both batches tasted horrifically fishy. Both batches went into the garbage."

MY REVIEW
amiss84 User ID: 4841285 159539
Reviewed Feb. 20, 2010

"made this the other day and it was gone by the end of the night (from just 3 people!) was really amazing!"

MY REVIEW
kldudley User ID: 2784240 141753
Reviewed Jan. 22, 2008

"I've also found that the crab spread makes a great hot dip when served with triscuits or club crackers"

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