Classic Seafood Pinwheels
These Classic Seafood Pinwheels are an easy make-ahead appetizer recipe that are made with cream cheese, cocktail sauce, and seafood flavor (crab and shrimp), all wrapped in a soft flour tortilla.
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I love making these for parties, family gatherings, or even casual get-togethers. They’re perfect finger foods to serve for a crowd, and leftovers can easily be used for family lunchboxes.
Serve them with Shrimp Pasta Salad or with Baked Buffalo Chicken Meatballs.
How to Make Seafood Pinwheels
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Add the cream cheese, mayonnaise, and cocktail sauce to a small bowl and stir to mix well.
2. Dice the tomato into fine pieces.
3. Spread ¼ of the mixture over each of the tortillas.
4. Sprinkle ¼ of the mozzarella cheese over each tortilla, then add some crab meat and shrimp, and finally the diced tomatoes.
5. Roll the tortillas up tightly, then cover in plastic wrap, and refrigerate for 1-2 hours, or until ready to serve.
6. Once ready to serve, remove the tortilla rolls from the refrigerator, and slice them into one-inch pieces, discarding the ends (or eating them), and arrange onto a platter to serve.
Serve and Enjoy!
Important Recipe Notes
- Use softened cream cheese to make spreading easier and smoother.
- Drain the canned crab meat and shrimp well to avoid a soggy tortilla.
- Dice the tomato finely so it mixes well and doesn’t make the pinwheels messy.
- Chill the rolled tortillas for at least 1–2 hours to help them hold their shape before slicing.
- Slice into 1-inch pieces for perfect bite-sized appetizers.
- Store leftovers in an airtight container in the fridge for up to 1–2 days.
Seafood Pinwheels Appetizer
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup seafood cocktail sauce
- 1 cup mozzarella cheese, shredded
- 4 oz can crab meat, drained
- 4 oz can small cocktail sized shrimp
- 1 roma tomato, finely diced
- 4 large flour tortillas
Instructions
- Add the cream cheese, mayonnaise, and cocktail sauce to a small bowl and stir to mix well.
- Dice the tomato into fine pieces.
- Spread ¼ of the mixture over each of the tortillas.
- Sprinkle ¼ of the mozzarella cheese over each tortilla, then add some crab meat and shrimp, and finally the diced tomatoes.
- Roll the tortillas up tightly, then cover in plastic wrap, and refrigerate for 1-2 hours, or until ready to serve.
- Once ready to serve, remove the tortilla rolls from the refrigerator, and slice them into one inch pieces, discarding the ends (or eat them), and arrange them onto a platter to serve.
