Ingredients
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1/2 cup blackberry, puree from blended fresh blackberries
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1/2 cup sake or 1/2 cup dry sherry
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1 tablespoon cornstarch
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1/2 teaspoon salt
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1/2 teaspoon red pepper flakes
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1/2 teaspoon grated ginger
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1 teaspoon lime juice
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2 garlic cloves, minced
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1 1/2 tablespoons honey
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1 tablespoon butter
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4 tablespoons onions, chopped fine
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3 ounces cream cheese, cut into small chunks
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2 tablespoons lemon juice
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2 tablespoons dry breadcrumbs
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1/2 lb crabmeat (cooked, flaked, REAL)
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salt (to taste)
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pepper (to taste)
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Tabasco sauce (to taste)
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7 -8 large spinach leaves (trimmed and washed)
Instructions
- 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 sauté 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.