Crab Won Tons With Blackberry Szechwan Sauce |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 36 |
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This recipe is fantastic. It's a little time-consuming but well worth the effort It's bursting with rich and savory flavors. Great appetizer and one that goes really fast when I serve it. Enjoy Ingredients:
1/2 cup blackberry puree |
1/2 cup dry sherry |
1 tablespoon cornstarch |
1/2 teaspoon salt |
1/2 teaspoon red pepper flakes |
1/2 teaspoon grated ginger |
1 teaspoon lime juice |
2 cloves garlic minced |
1-1/2 tablespoons honey |
for filling |
6 ounces fresh spinach trimmed and washed |
1 tablespoon butter |
4 tablespoons onion chopped finely |
3 ounces cream cheese cut into small chunks |
2 tablespoons lemon juice |
2 tablespoons dry breadcrumbs |
1/2 pound flaked cooked crabmeat |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon tabasco sauce |
3 dozen won ton wrappers |
vegetable oil to cover bottom of wok to 1/4 |
Directions:
1. Mix puree, sherry, cornstarch, salt, pepper, ginger, lime juice, garlic, honey.
2. Bring to a boil over medium high heat and cook until clear and thickened.
3. Wash spinach.
4. With water still clinging to leaves place in large pan over medium high heat.
5. Cook until spinach just begins to wilt and most of water has evaporated.
6. Empty onto cutting board and chop finely.
7. Set aside.
8. Melt butter in sauté pan.
9. Add onion and sauté until transparent.
10. Reduce heat to low then add cream cheese.
11. When cheese begins to soften add lemon juice to blend.
12. Remove from heat and stir in crab, breadcrumbs, and spinach.
13. Place 2 teaspoons filling in each wrapper and seal according to directions.
14. Place single layer of wontons in hot oil and fry 3 minutes until golden brown.
15. Drain on paper bags or paper towels and serve immediately with sauce.
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