Crab Wontons With Szechuan Blackberry Sauce

Ingredients

SAUCE

• 1/2 cup blackberry, puree from blended fresh blackberries
• 1/2 cup sake or 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

FILLING

• 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)

WONTONS

• 36 wonton wrappers (apx.)
• peanut oil (for frying)

Directions

1. 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. 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. 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. 4

   To assemble, place 1 to 2 teaspoons filling on each wonton wrapper and seal according to package directions.

5. 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. 6

   Serve immediately, drizzled with sauce.