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Crab Won Tons with Blackberry Sichuan Sauce

For sauce:

  • 1/2 cup pureed fresh blackberries
  • 1/2 cup sake or dry sherry (we used a dry white wine, which worked fine)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon grated fresh ginger
  • 1 teaspoon lime juice
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons honey

For filling:

  • 2 to 3 ounces fresh spinach, trimmed and washed
  • 1 tablespoon butter
  • 4 tablespoons onion, finely chopped
  • 3 ounces cream cheese, cut into small chunks
  • 2 tablespoons lemon juice
  • 2 tablespoons dry bread crumbs
  • 6 ounce can fancy lump crab meat
  • Dash salt, pepper and Tabasco Sauce (optional)

For won tons:

  • One package won ton wrappers (you'll need approximately 3 dozen won ton wrappers.)
  • Vegetable oil to cover bottom of wok or skillet to 1/4 inch
  • Sauce: Mix all ingredients in saucepan. Bring to a boil over medium high heat. Reduce heat and simmer until heated through and thickened, about 15 minutes.

Filling: Place spinach in large pan over medium high heat. Cook until spinach just begins to wilt. Empty onto cutting board and chop finely. Set aside. Melt butter in saute pan. Add onion and saute until transparent. Reduce heat to low; add cream cheese. When the cheese begins to soften, add lemon juice and blend. Remove from heat and stir in crab, bread crumbs and spinach. Season with salt, pepper, or Tabasco, if desired.

Won tons: Place 1-2 teaspoons filling in each wrapper and seal according to package directions. Place single layer of won tons in hot oil and fry 1 to 3 minutes or until golden brown. Drain on paper towels and serve immediately with Blackberry Sichuan Sauce.

Adapted from http://www.oregon-berries.com

Sunday, August 04, 2002

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