Crab Wontons with Szechuan Blackberry Sauce
Delight your taste buds with these irresistible Crab Wontons paired with a bold and vibrant Szechuan Blackberry Sauce. This elegant appetizer combines creamy, seasoned crab filling encased in crispy golden wonton wrappers, creating the perfect balance of texture and flavor. The star of this recipe is the tangy-sweet blackberry sauce infused with spicy Szechuan peppercorns, a unique twist that adds a fiery kick to each bite. Quick to prepare and perfect for entertaining, these crab wontons will impress your guests, whether served at a sophisticated dinner party or a casual gathering. Serve them hot with the silky dipping sauce and elevate your appetizer game with this fusion of classic seafood and Asian-inspired flavors.
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Recipe Information
Ingredients
- 1 cup Crab meat (lump or claw, cooked)
- 8 oz Cream cheese (softened)
- 2 tablespoons Green onions (finely chopped)
- 1 teaspoon Garlic (minced)
- 1 teaspoon Soy sauce
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 24 sheets Wonton wrappers
- 4 cups Vegetable oil (for frying)
- 1 cup Blackberries
- 3 tablespoons Honey
- 1 tablespoon Soy sauce (for sauce)
- 2 tablespoons Rice vinegar
- 0.5 teaspoon Szechuan peppercorns (dry roasted and ground)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
In a mixing bowl, combine the crab meat, cream cheese, green onions, minced garlic, soy sauce, salt, and black pepper. Mix until the ingredients are evenly incorporated.
Lay a wonton wrapper on a clean surface. Place a teaspoon of the crab mixture in the center of the wrapper.
Dip your finger in water and run it along the edges of the wonton wrapper. Fold the wrapper in half diagonally to form a triangle and press the edges firmly to seal. Repeat with remaining wrappers and filling.
In a deep skillet or pot, heat the vegetable oil to 350°F (175°C). Carefully fry the wontons in batches until golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
To make the Szechuan blackberry sauce, combine the blackberries, honey, soy sauce, rice vinegar, and ground Szechuan peppercorns in a small saucepan. Cook over medium heat, stirring occasionally, until the blackberries break down and the mixture is bubbling, about 6-8 minutes.
In a small bowl, mix the cornstarch with water to form a slurry. Add the slurry to the saucepan and stir until the sauce thickens, about 1-2 minutes. Remove from heat and strain the sauce through a fine mesh sieve to remove seeds, if desired.
Serve the crab wontons hot with the Szechuan blackberry sauce on the side for dipping.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.4 g | 331% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1406 mg | 61% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 17.2 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 382 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
