Salmon And Crab In Phyllo With White Wine Honey Mus

Name: Salmon And Crab In Phyllo With White Wine Honey Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; SAUCE; 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

Servings: persons

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
SAUCE
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

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

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/4 cup fresh parsley leaves, packed, 1 tablespoon breadcrumbs (plain or Italian flavored), 1/2 teaspoon dried dill weed, 1 tablespoon lemon juice, and more.

Yes, Salmon And Crab In Phyllo With White Wine Honey Mustard Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon And Crab In Phyllo With White Wine Honey Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions