Delicious Crab Rangoon Pinwheels for Every Occasion

Crab Rangoon Pinwheels are a delicious appetizer that combines the flavors of creamy crab filling with a crispy exterior.

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Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the softened cream cheese, shredded crab meat, green onions, garlic powder, Worcestershire sauce, salt, and black pepper. Mix until well combined and smooth.
Lay a flour tortilla flat on a clean surface. Spread an even layer of the crab mixture over the tortilla, leaving about half an inch at the edges.
Starting from one edge, carefully roll the tortilla tightly to form a log. Make sure the filling stays inside as you roll.
Once rolled, slice the tortilla log into 1-inch thick pinwheels. This should yield about 10-12 pinwheels per tortilla.
Place the breadcrumbs in a shallow dish. Dip each pinwheel into the breadcrumbs, ensuring they are well coated.
Line a baking sheet with parchment paper. Place the coated pinwheels onto the sheet, leaving space between each one.
Lightly spray the tops of the pinwheels with cooking spray or drizzle with a little oil for a crunchier texture.
Bake in the preheated oven for 15-20 minutes or until golden brown and crispy.
Remove from the oven and let cool slightly before serving.