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 the first sleeve of Phyllo on the dish and cover with half of the amount of melted butter. Then spread the crab rangoon filling. Top with the 2nd sleeve of Phyllo sheets and finish with remaining butter, fully coating the top. 4. Cut ...