Salmon and Crab in Phyllo With White Wine Honey Mustard Sauce

Recipe by Vino Girl
READY IN: 45mins




  • 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.