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Crab Wontons With Szechuan Blackberry Sauce
Prep Time: 20 min
Cook Time: 20 min
Servings: SERVES 36 , 36 wontons
Ingredients
1 1/2 tablespoons Sue Bee Honey
1/2 cup blackberry
3 ounces cream cheese
2 tablespoons lemon juice
2 tablespoons dry breadcrumbs
1/2 lb crabmeat
salt salt
pepper pepper
Tabasco sauce Tabasco sauce
36 wonton wrappers
4 tablespoons onions
1 tablespoon butter
1/2 cup sake
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
7-8 large spinach leaves
peanut oil peanut oil
Directions
- 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.
- 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.
- 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.
- To assemble, place 1 to 2 teaspoons filling on each wonton wrapper and seal according to package directions.
- Heat about 1/4 inch of peanut or vegetable oil in a wok or saut 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.
- Serve immediately, drizzled with sauce.
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