Crab Wontons With Szechuan Blackberry Sauce Recipe

Name: Crab Wontons With Szechuan Blackberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SAUCE; 1/2 cup blackberry, puree from blended fresh blackberries; 1/2 cup sake or 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 garlic cloves, minced; 1 1/2 tablespoons honey; FILLING; 7 -8 large spinach leaves (trimmed and washed); 1 tablespoon butter; 4 tablespoons onions, chopped fine; 3 ounces cream cheese, cut into small chunks; 2 tablespoons lemon juice; 2 tablespoons dry breadcrumbs; 1/2 lb crabmeat (cooked, flaked, REAL); salt (to taste); pepper (to taste); Tabasco sauce (to taste); WONTONS; 36 wonton wrappers (apx.); peanut oil (for frying)

Servings: persons

SAUCE
1/2 cup blackberry, puree from blended fresh blackberries
1/2 cup sake or 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 garlic cloves, minced
1 1/2 tablespoons honey
FILLING
7 -8 large spinach leaves (trimmed and washed)
1 tablespoon butter
4 tablespoons onions, chopped fine
3 ounces cream cheese, cut into small chunks
2 tablespoons lemon juice
2 tablespoons dry breadcrumbs
1/2 lb crabmeat (cooked, flaked, REAL)
salt (to taste)
pepper (to taste)
Tabasco sauce (to taste)
WONTONS
36 wonton wrappers (apx.)
peanut oil (for frying)

1
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.
2
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.
3
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.
4
To assemble, place 1 to 2 teaspoons filling on each wonton wrapper and seal according to package directions.
5
Heat about 1/4 inch of peanut or vegetable oil in a wok or saute 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.
6
Serve immediately, drizzled with sauce.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: SAUCE, 1/2 cup blackberry, puree from blended fresh blackberries, 1/2 cup sake or 1/2 cup dry sherry, 1 tablespoon cornstarch, and more.

Yes, Crab Wontons With Szechuan Blackberry Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab Wontons With Szechuan Blackberry Sauce

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