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Chinese Recipe : Crab Won Tons with Blackberry Szechuan Sauce (Appetizers)

Servings: 36


For Sauce:

  • 1/2 c. blackberry purée
  • 1/2 c. dry sherry
  • 1 tbsp. 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
  • 1 1/2 tbsp. honey

For Filling:

  • 2 ounces fresh spinach (2 to 3 ounces), trimmed & washed
  • 1 tbsp. butter
  • 4 tbsp. onion, finely chopped
  • 3 ounces cream cheese, cut into small chunks
  • 2 tbsp. lemon juice
  • 2 tbsp. dry breadcrumbs
  • 1/2 lb. flaked, cooked crabmeat
  • Dash salt, pepper, Tabasco (optional)

For Won Tons:

  • 3 dozen won ton wrappers (approximately)
  • Vegetable oil to cover bottom of wok to 1/4 inch


  1. For sauce: Mix all ingredients in saucepan. Bring to a boil over medium-high heat and cook until clear and thickened. (The flavor of this sauce improves after standing overnight.)
  2. 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.
  3. Melt butter in sauté pan. Add onion and sauté 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.
  4. For won tons: Place 1-2 tsp. filling in each wrapper and seal according to package directions. Place single layer of won tons 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.

Chinese Seafood Recipes

Fried Shrimp Chinese Style, Fresh Squids with Onions, Fried Shrimps Balls, Deep-Dried Scallops recipe , Sea Cucumber with Brown Sauce recipe, Steamed Abalone recipe , Braised Sea Cucumbers in Brown Sauce, Fried Crab with Broccoli, Butter Prawn recipe, Fried Crab with Sauce, Stir Fried Squid with Leeks, Braised shrimp, Shrimp Toast



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Last Modified: 11/28/11.