Crab Wontons With Szechuan Blackberry Sauce Recipes

Steps:

• In a small bowl, combine the cream cheese, crab and onion. Place 1 rounded teaspoonful in the center of each wonton wrapper. Moisten wrapper edges with water; fold in half lengthwise and press firmly to seal. , Keeping the filling in the center, again fold wonton wrapper lengthwise. Moisten the top of the short edges with water. Bring the two top edges from opposite sides together, overlapping the edges; press and seal (finished wonton resembles a nurse's hat)., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm.

Steps:

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

Steps:

• Combine in a food processor the ginger, shallots, carrot, green onion, cilantro, peanut oil and lemon juice. Pulse until fine. Put vegetable mixture in a mixing bowl, add the mayonnaise and the crabmeat and season with salt and pepper. Be careful not to mash the crabmeat, you want that texture when you bite into the wonton.
• Lay a wonton wrapper on a flat surface and brush with the beaten egg white. Drop 1 tablespoon of the crab filling onto the center of the wrapper. Fold the wonton in half, corner to corner, to form a triangle. Press around the filling to knock out any air bubbles, then press the seam together to seal so the filling doesn't seep out. You can leave them this shape or continue on by brushing the 2 side points with beaten egg white. Lay your index finger in the center so you have something to press up against, then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal. Lightly dust the filled wontons with cornstarch to keep them from sticking together and place them on a cookie sheet. (When these are folded they look like Pope hats.)
• Heat 2 to 3 inches of oil in a deep heavy saucepan to 370 degrees F on a deep-fry thermometer. Add a few of the wontons to the oil and cook, turning them 3 or 4 times to get them nicely browned all over. Carefully lift them out of the pan with a slotted spoon and onto a paper towel-lined platter to drain. Keep going to cook all of the wontons.
• Stir together the dipping sauce and serve with the wontons.

Steps:

• For the dipping sauce, combine all ingredients in a medium saucepan. Bring to a simmer over medium heat. Remove from heat and reserve. For the filling, add the Holland House Sherry Cooking Wine to a small saucepan. Bring to a simmer over medium heat. Reduce to 1 Tablespoon. Reserve. Preheat a grill over medium-high heat. Grill the scallions until nicely charred, about five minutes. Allow to cool and then slice and reserve. Heat the oil in a small saute pan over high heat. Add the bok choy and garlic and saute for 5 minutes until tender. Remove from heat and reserve. Combine the reduced sherry, scallions, bok choy, cream cheese, and crab meat. Mix well. Season to taste with salt and pepper. To assemble the wontons, lightly brush the wontons with a beaten egg around the edges. Place 1 teaspoon of crab mixture in the center of each wrapper. Fold the wrappers to form a triangle, pinching the seams firmly to seal. Pan-fry the wontons in ½-inch of oil or deep fry, if available. Fry the wontons in 350°F oil for 3 to 5 minutes until crispy and hot in center. Allow to cool and then serve with the dipping sauce on the side.

Steps:

• In a small bowl, combine the first seven ingredients. Stir in crab. Place 1 teaspoon crab mixture off-center on each wonton wrapper. Fold the point of the wrapper nearest the filling over the top of filling and gently tuck under filling. Gently roll toward center to within 1 in. from the opposite point. Moisten the right point; fold over the left point, pressing ends together to seal. Moisten the overlapping points., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with sweet-and-sour sauce.

Steps:

• Soften cream cheese on counter while prepping onions and cooking mixture.
• In skillet sauté onions, butter, crab with salt and pepper until onions are translucent.
• Immediately stir hot mixture into softened cream cheese until thoroughly mixed and creamy.
• Spoon small amount of mixture into middle of each wonton.
• Moisten fingertips and apply to edges of wrappers, then press together to close forming a triangular shape (folded in half).
• Bring outer tips together and press to loosely form a pointed fortune cookie shape.
• Heat oil in skillet (medium to medium high), and place wontons in hot oil.
• Turn a couple of times until all sides are lightly golden brown.
• Watch closely as they will turn dark very quickly. ;).
• When done place on a paper towel lined plate to drain; repeat until all are cooked.
• Serve with sweet chili sauce for dipping.
• Enjoy!