Crab Rangoon “Baklava” Ingredients Phyllo Layers * 2 sleeves phyllo dough, thawed * 1 cup unsalted butter, melted Filling * 16 oz (2 blocks) cream cheese, softened * 1 lb imitation crab meat, finely chopped * 1 Tbsp garlic powder * 2 Tbsp granulated sugar * 1 Tbsp Worcestershire sauce * 1 tsp kosher salt * ⅓ cup spring onions, finely chopped For Serving * Sweet Thai chili sauce Instructions 1. Make the Filling�Mix cream cheese, crab, garlic powder, sugar, Worcestershire, salt, and spring onions until well combined. Pulse briefly in a food processor for a semi-chunky texture, if desired. 2. Prepare the Pan�Preheat oven to 350°F (175°C). Brush a 9x13-inch baking dish with melted butter. Keep phyllo covered with a damp towel while working. 3. Assemble�Layer one sleeve of phyllo in the pan, lightly buttering every 2–3 sheets. Spread filling evenly over the phyllo. Top with the second sleeve, again buttering every few sheets. Finish with remaining butter, fully coating the top. 4. Cut & Ba...