Crab Won Tons with Blackberry Szechuan sauce

• —————– SAUCE —————-
• 1/2 Cup Blackberry puree
• 1/2 Tsp Ginger, grated
• 1/2 Cup Saki (or dry sherry)
• 1 Tsp Lime juice
• 1 Tbl Cornstarch
• 2 Garlic cloves, minced
• 1/2 Tsp Salt (to taste)
• 1 1/2 Tbl Honey
• 1/2 Tsp Red pepper flakes (to taste)
• —————- FILLING —————
• 3 Oz Spinach, fresh
• 2 Tbl Lemon juice
• 1 Tbl Butter
• 2 Tbl Breadcrumbs, dry
• 4 Tbl Onion, chopped finely
• 1/2 Lb Crabmeat, flaked, cooked
• 3 Oz Cream cheese
• 1 Dash Salt, pepper, tabasco (opt)
• ————— WON TONS —————
• 36 Won Ton wrappers
• 1 Vegetable oil

BLACKBERRY PUREE: Place 1 cup fresh or thawed whole frozen blackberries in food mill, blender, or food processor ans 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 ingredients in saucepan. Bring to a boil over medium-high heat and cook until clear and thickened. (The flavor of this sauce improves after standing overnight.)

For filling:

Wash spinach. With water still clinging to leaves, place in 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. Add onion and sauté until transparent. Reduce heat to low; add cream cheese. When the cheese begins to soften, add lemon juice to blend. Remove from heat and stir in crab, breadcrumbs, and spinach.

For won tons:

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