———————————–SAUCE———————————– 1/2 c Blackberry puree
1/2 c Saki or dry sherry
1 T Cornstarch
1/2 t Salt (to taste)
1/2 t Red pepper flakes (to taste)
1/2 t Ginger, grated
1 t Lime juice
2 x Garlic cloves, minced
1 1/2 T Honey
———————————-FILLING———————————- 3 oz Spinach, fresh
1 T Butter
4 T Onion, chopped finely
3 oz Cream cheese
2 T Lemon juice
2 T Breadcrumbs, dry
1/2 lb Crabmeat, flaked, cooked
1 ds Salt, pepper, tabasco (opt)
———————————-WON TONS———————————- 36 x Won Ton wrappers
1 x 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 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 saute pan. Saute 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.