Crab Pinwheels

Crab Pinwheels

Sometimes, you just need to have a little fun with your food.

These little wheels are not only delicious, they are a perfect little bite to snack on during a hectic day. My friend Jenna over at Lucky Little Mustardseed made these for me last fall while we were enjoying Fashion Week San Diego and I was hooked. I’m telling you, the sweet chili sauce is the best (and so worthy of an un-ladylike finger licking).

Must Eat Lunch | Making Crab Pinwheels

I have also become a big fan of Green Mountain Farms Greek cream cheese. With less fat and calories than traditional cream cheese, I worried that it might be missing some flavor, but you’d never know if no one told you. It’s smooth, creamy, and I could smother a bagel or two in it every day (if only my doctor would agree to that!). They sell it in blocks or pre-whipped for your convenience.

For my pinwheels, I used whole wheat tortillas (the super soft kind from Mission), but the original recipe called for flour – it’s up to you and I liked loved both.

Must Eat Lunch | Crab Pinwheels

These little gems would look great on a brunch buffet table or bring a little cheer to the lunch room. I promise people will be asking you what you’re eating and want the recipe.

 

Crab Pinwheels

Inspired by Jenna Pilant

Ingredients

8 oz cream cheese, bring to room temperature (or buy whipped) – I used Green Mountain Farms Greek cream cheese and I’m hooked now!
12 oz lump crab meat
1 green onion, finely sliced (about 1 tablespoon)
1 teaspoon lemon zest
8 standard size tortillas, flour or whole wheat
salt + pepper to taste
sweet chili sauce (my favorite can be found at Trader Joe’s)

1) If using a block of cream cheese, whip on medium-high speed with mixer. Once fluffy, stir in crab meat, green onion, lemon zest, and season with salt and pepper until combined.

2) Layer 4 tablespoons of filling onto tortilla and roll into logs.

3) Refrigerate rolled tortillas for 1-2 hours (if you can wait that long). Before serving, slice into one-inch pieces and discard the ends (or serve to your favorite taste testers). Once ready to eat, bathe drizzle with sweet chili sauce.

 

Note: I was not compensated for this recipe or opinions. I just like to share food products that I think you’ll also love in hopes that you’ll be able to best recreate the deliciousness.

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