SAUCE
1/2 c  Blackberry puree
1/2 c  Saki or dry sherry
1 tb Cornstarch
1/2 ts Salt (to taste)
1/2 ts Red pepper flakes (to taste)
1/2 ts Ginger, grated
1 ts Lime juice
2 x  Garlic cloves, minced
1 1/2 tb Honey

-FILLING –
3 oz Spinach, fresh
1 tb Butter
4 tb Onion, chopped finely
3 oz Cream cheese
2 tb Lemon juice
2 tb Breadcrumbs, dry
1/2 lb Crabmeat, flaked, cooked
1 ds Salt, pepper, tabasco (opt)

-WON TONS –
36 x Won Ton wrappers
Vegetable oil

BLACKBERRY PUREE: Place 1 cup fresh or thawed whole frozen blackberries in
food mill, blender, or food processor ans process until smooth. If desired,
seeds may be removed by straining through a medium sieve and using a rubber
spatula to press pulp through while scraping underside of sieve. Add sugar
to taste. A good rule of thumb for sweetening is about 2 T sugar per cup of
whole berries. SZECHUAN SAUCE: Mix all sauce ingredients in a saucepan.
Bring to a boil over medium high heat. Lower heat and cook until clear and
thickened. (The flavor of this sauce improves after standing overnight.)
FILLING: Remove stems and wash spinach. With water still clinging to the
leaves, place in a 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. Saute onions until
transparent. Cut cream cheese into small chunks. Reduce heat to low, and
add cream cheese. when cheese begins to soften, add lemon juice to blend.
Remove pan from heat and stir in breadcrumbs. crab and spinach. WONTONS:
Place 1 – 2 tsp. filling in each wrapper and seal according to package
directions. Place single layer of wontons in hot oil (about 1/4″ in bottom
of wok)and fry 2 – 3 minutes until golden brown. Drain on paper bags or
paper towels, and serve immediately with blackberry sauce.