Crab Won Tons With Blackberry Szechuan Sauce

Course : Seafoods
Serves: 3
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1/2 cup blackberry puree
1/2 cup sake or dry sherry
1 tablespoon cornstarch
1/2 teaspoon salt -- (to taste)
1/2 teaspoon red pepper flakes -- (to taste)
1/2 teaspoon ginger -- grated
1 teaspoon lime juice
2 cloves garlic -- minced
1 1/2 tablespoons honey
3 ounces spinach -- fresh
1 tablespoon butter
4 tablespoons onion -- chopped finely
3 ounces cream cheese
2 tablespoons lemon juice
2 tablespoons breadcrumbs -- dry
1/2 pound crabmeat -- flaked, cooked
1/8 teaspoon salt -- pepper, Tabasco
-----won tons-----
1 package won ton wrappers
1 Cup vegetable oil

Preparation / Directions:

BLACKBERRY PUREE: Place 1 cup fresh or thawed whole frozen blackberries in food mill, blender, or food processor and process until smooth. If desired, seeds may be removed by straining through a medium sieve and using a rubber spatula to press pulp through while scraping underside of sieve. Add sugar to taste. A good rule of thumb for sweetening is about 2 T sugar per cup of whole berries. SZECHUAN SAUCE: Mix all sauce ingredients in a saucepan. Bring to a boil over medium high heat. Lower heat and cook until clear and thickened. (The flavor of this sauce improves after standing overnight.) FILLING: Remove stems and wash spinach. With water still clinging to the leaves, place in a large pan over medium high heat. Cook until spinach just begins to wilt and most of water has evaporated. Empty onto cutting board and chop finely. Set aside. Melt butter in sauté pan. Sauté onions until transparent. Cut cream cheese into small chunks. Reduce heat to low, and add cream cheese. when cheese begins to soften, add lemon juice to blend. Remove pan from heat and stir in breadcrumbs. crab and spinach. WONTONS: Place 1 - 2 tsp. filling in each wrapper and seal according to package directions. Place single layer of wontons in hot oil (about 1/4" in bottom of wok)and fry 2 - 3 minutes until golden brown. Drain on paper bags or paper towels, and serve immediately with blackberry sauce.

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