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1
Preheat oven to 350F and lightly oil (or use cooking spray) a glass baking dish.
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2
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.
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3
Add in cream cheese and process again until well mixed.
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4
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).
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5
Lay out one sheet of phyllo and spray with cooking spray or lightly brush with olive oil.
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6
Layer a second sheet on top and spray again.
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7
Spoon half of the crab mixture into the middle of the phyllo, and lay one salmon filet on top.
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8
Wrap and fold the dough over the fish, and place fold side down in the baking dish.
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9
Spray the top of the packet with cooking spray.
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10
Repeat with the remaining phyllo, fish, and crab mixture.
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11
Bake for approximately 30 minutes, until the fish is cooked and the phyllo has begun to brown.
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12
When there are just a few minutes of baking time left, combine all the sauce ingredients in a small saucepan with a wire whisk.
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13
Cook over medium-low heat while whisking continuously, and remove from heat as soon as it comes to a boil.
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14
Spoon sauce over the packets and serve.
