Preheat your oven to 375°F (190°C) and prepare baking sheets lined with parchment paper.

In a large mixing bowl, combine the imitation crab meat, softened cream cheese, shredded mozzarella, minced garlic, chopped green onions, soy sauce, and sugar. Mix until creamy.

On a floured surface, roll out the puff pastry to ¼ inch thick. Spread the crab filling evenly, leaving a ¼ inch border.

Starting from one edge, roll the pastry tightly and pinch edges to seal. Chill in plastic wrap for 15-30 minutes if desired.

Slice the chilled log into ½ inch thick pinwheels and arrange on baking sheets with space in between.

Brush the tops of each pinwheel with a whisked egg for a golden finish.

Bake for 15-20 minutes until golden brown and flaky, rotating trays halfway through.

Let cool for a minute, then serve warm or at room temperature with dipping sauces.