Ingredients:
1/4 cup fresh parsley leaves, packed
1 tablespoon breadcrumbs ( plain or Italian flavored)
1/2 teaspoon dried dill weed
1 tablespoon lemon juice
1/2 teaspoon garlic, minced
1/4 teaspoon lemon pepper
2 tablespoons white wine
1 ounce fat-free cream cheese ( or reduced fat, or regular)
1 tablespoon parmesan cheese, fresh grated
3 ounces crabmeat or 3 ounces imitation crabmeat
2 (6 ounce) boneless skinless salmon fillets, thawed
4 sheets phyllo dough, thawed
cooking spray or olive oil
3 tablespoons white wine
1/4 teaspoon dill weed, dried
1/2 teaspoon cornstarch
2 teaspoons honey mustard
1 teaspoon butter
white pepper, to taste
Directions:
Preheat oven to 350F and lightly oil (or use cooking spray) a glass baking dish.
Place parsley, bread crumbs, 1/2 tsp dill weed, lemon juice, garlic, lemon pepper, and 2 Tbsp white wine in a mini food processor or chopper; process until parsley is finely chopped and the other ingredients are well combined.
Add in cream cheese and process again until well mixed.
Add parmesan and crab and pulse a couple of times just to lightly mix everything together and to break up the crab a bit (don’t pulverize the crab).
Lay out one sheet of phyllo and spray with cooking spray or lightly brush with olive oil.
Layer a second sheet on top and spray again.
Spoon half of the crab mixture into the middle of the phyllo, and lay one salmon filet on top.
Wrap and fold the dough over the fish, and place fold side down in the baking dish.
Spray the top of the packet with cooking spray.
Repeat with the remaining phyllo, fish, and crab mixture.
Bake for approximately 30 minutes, until the fish is cooked and the phyllo has begun to brown.
When there are just a few minutes of baking time left, combine all the sauce ingredients in a small saucepan with a wire whisk.
Cook over medium-low heat while whisking continuously, and remove from heat as soon as it comes to a boil.
Spoon sauce over the packets and serve.
Servings: 2
Time preparation: 15 min.
Time total: 45 min.