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Crab Won Tons with Blackberry Szechuan Sauce

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vegetable oil to cover bottom of wok to 1/4"
36 won ton wrappers
1/2 cup blackberry puree
1/2 cup saki or dry sherry
1 Tbs cornstarch
1/2 tsp salt (to taste)
1/2 tsp red pepper flakes (to taste)
1/2 tsp grated ginger
1 tsp lime juice
2 cloves garlic, minced
1 1/2 Tbs honey

2 - 3 oz fresh spinach, trimmed & washed
1 Tbs butter
4 Tbs onion, chopped finely
3 oz cream cheese, cut into small chunks
2 Tbs lemon juice
2 Tbs dry breadcrumbs
1/2 lb flaked, cooked crabmeat
1 dash salt (optional)
1 dash pepper (optional)
1 dash Tobasco (optional)



  • Mix all sauce 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.)


  • 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.

Won Tons:

  • Place 1 - 2 tsp. filling in each wrapper and seal according to package directions.
  • Place single layer of wontons 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.

Makes 36

Source: Oregon Raspberry and Blackberry Commission