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Crab pinwheels with hot cheese and crab meat wrapped in flour tortilla.

Baked Crab Pinwheels

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Crab pinwheels combine lump crab, cream cheese, cheddar, and Old Bay for a soft, savory bite. Roll in tortillas, chill or freeze, then bake for a warm, crowd-pleasing appetizer that lets you welcome drop-in guests without stress. Perfect for holidays or everyday entertaining.
Cuisine American
Keyword cream cheese
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 28
Calories 12
Author Gina Dickson

Ingredients

  • 1 8 oz cream cheese soften to room temperature
  • 1/2 cup red pepper diced very small
  • 1/2 cup sharp cheddar cheese shredded
  • 6 ounce crab canned - rinced and drain any extra juice off (see notes below)
  • 1/4 cup green onions chopped into thin rounds, the green and white parts of the onion
  • 2 teaspoons Old Bay If you like it really spicy, add more or a dash of cayenne pepper also
  • 4 flour tortillas 10 inch

Instructions

Prepare The Crab and Cream Cheese Mixture

  • In a mixing bowl, beat the cream cheese until smooth and creamy using a hand mixer or stand mixer.
    1 8 oz cream cheese
    A pink hand mixer is whipping cream in a white mixing bowl on a white surface. The cream appears thick and well-mixed.
  • Stir in the diced red pepper, chopped green onions, and shredded cheese until well combined.
    1/2 cup red pepper, 1/2 cup sharp cheddar cheese, 1/4 cup green onions
    A white mixing bowl with cream cheese spread around the edges, shredded cheddar cheese, chopped green onions, and diced red bell peppers arranged in separate piles.
  • Add Tony’s seasoning and the canned crab meat to the mixture.
    6 ounce crab, 2 teaspoons Old Bay
    A white mixing bowl containing a creamy mixture with herbs, shredded crab meat, and a pile of reddish-brown seasoning, being stirred with a white spatula.
  • Stir the crab mixture thoroughly until all ingredients are evenly distributed.

Assemble The Pinwheels

  • Lay out the tortillas on a clean work surface.
    4 flour tortillas
  • Divide the crab and cream cheese mixture evenly among the tortillas.
  • Use the back of a spoon to spread the mixture evenly over each tortilla, leaving about an inch of space from the edges.
    A tortilla spread with a creamy mixture containing shredded chicken and diced colorful vegetables, placed on a white cutting board.
  • Roll each tortilla tightly into a cylinder shape, similar to rolling a cigar, ensuring the seam is facing down.
  • Trim off the uneven ends of each rolled tortilla to make them even.
    A rolled tortilla wrap with its ends sliced off sits on a white cutting board next to a large kitchen knife.

Freeze The Premade Pinwheels

  • Place the rolled tortillas on a baking sheet lined with parchment paper.
  • Freeze the pinwheel rolls on the pan for 24 hours.
  • Once frozen, transfer the rolls to a labeled and dated freezer bag, ensuring it's tightly sealed.
  • Store the freezer bag in a freezer container to maintain freshness for up to 3 months.

Baking Frozen Pinwheels

  • Preheat the oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper.
  • Place the frozen pinwheel rolls on a cutting board and trim off any uneven ends.
  • Cut the rolls evenly into seven slices.
    A large chef’s knife rests on a white cutting board next to a sliced tortilla roll-up filled with a colorful mixture, cut into several bite-sized pieces.
  • Arrange the sliced pinwheels on the prepared cookie sheet, leaving space between each slice.
    A baking tray lined with parchment paper holds eight uncooked pinwheel appetizers filled with diced vegetables and cream cheese. The tray is placed on a white surface.
  • Bake for 15 to 18 minutes, or until the pinwheels are lightly browned and bubbly.

No Freeze Instructions

  • Follow Steps 1 and 2 of the recipe.
  • Instead of freezing, proceed to slice each roll into 7 even pieces.
  • Place the slices on a parchment-lined baking sheet.
  • Bake in a preheated 350-degree oven for approximately 10 minutes, or until golden brown and bubbly.

Notes

Tips For Using Canned Crab
  • Remove: When you open a can of lump crab, be sure to remove the thin white paper on top and bottom of the canned crab meat before using it. This is usually a protective layer and is not meant to be eaten.
  • Rinse: When you purchase crab meat in a can, it is a good idea to use a small mesh colander and rinse the crab meat before using it to remove the excess salt or brine it's packed in. 
Storage and Reheating.
  • Room Temperature: Set out warm or chilled pinwheels for up to 2 hours. Refresh the tray with a few warm slices as guests arrive so the platter always looks inviting.
  • Refrigerator: Store leftovers covered for up to 3 days. They’re tasty cold for lunches or quick snacks before small group.
  • Reheating: Arrange the slices on a parchment-lined sheet and bake at 350°F for 5 to 6 minutes, or until warmed through. 

Nutrition

Serving: 1g | Calories: 12kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 16mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 191IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 0.05mg
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