Preheat the oven to 350°F (180°C). Place the oven rack in the middle.

In a mixing bowl, combine crab meat, cream cheese, green onions, and garlic powder until well blended.

Roll out thawed puff pastry to 1/8 inch thick and cut into squares or rectangles about 3 inches wide.

Spoon a dollop of filling onto each pastry square, fold into a triangle or pinwheel shape, and seal edges firmly.

Brush the top of each pinwheel with egg wash for a golden color; milk can be used for an egg-free option.

Bake on a lined baking sheet for 20-25 minutes until puffed and golden brown.

Let cool for a few minutes before serving warm with dipping sauce.