Crab Wontons With Szechuan Blackberry Sauce

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1/2 cup blackberry, puree from blended fresh blackberries
• 1/2 cup sake or 1/2 cup dry sherry
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon grated ginger
• 1 teaspoon lime juice
• 2 garlic cloves, minced
• 1 1/2 tablespoons honey
• 7 -8 large spinach leaves (trimmed and washed)
• 1 tablespoon butter
• 4 tablespoons onions, chopped fine
• 3 ounces cream cheese, cut into small chunks
• 2 tablespoons lemon juice
• 2 tablespoons dry breadcrumbs
• 1/2 lb crabmeat (cooked, flaked, real)
• salt (to taste)
• pepper (to taste)
• tabasco sauce (to taste)
• 36 wonton wrappers (apx.)
• peanut oil (for frying)

Recipe

• 1 to make the sauce, puree blackberries and mix with remaining sauce ingredients in a medium saucepan; bring to a boil or medium-high heat. cook until thickened. sauce may be made a day ahead.
• 2 to make the filling, wash the spinach. with water still clinging to leaves, place in a large pan over medium-high heat. cook until spinach just begins to wilt and most of the water has evaporated. empty onto a cutting board and chop fine. set aside.
• 3 melt butter in a saute pan over medium heat. add onion and saute until translucent, about 5 minutes. reduce heat to low; add cream cheese. when cheese begins to soften, add lemon juice and mix. remove from heat and stir in crab, bread crumbs and spinach.
• 4 to assemble, place 1 to 2 teaspoons filling on each wonton wrapper and seal according to package directions.
• 5 heat about 1/4 inch of peanut or vegetable oil in a wok or sauté pan until hot but not smoking. place a single layer of wontons in the hot oil and fry 2 to 3 minutes until golden brown. drain on paper bags or towels.
• 6 serve immediately, drizzled with sauce.