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For sauce:

    · 1/2 cup blackberry puree
    · 1/2 cup saki or dry sherry
    · 1 Tbl. 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
    · 1½ Tbl. honey

For filling:

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

For won tons:

    Approx. 3 dozen won ton wrappers
    vegetable oil to cover bottom of wok to 1/4"


For sauce:
Mix all ingredients in saucepan. Bring to a boil over medium high hear and cook until clear and thickened. (The flavor of this sauce improves after standing overnight.)

For filling:
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 saute pan. Add onion and saute 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.

For 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.

Oregon Raspberry & Blackberry Commission -

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