1/2 cup blackberry puree
			1/2 cup saki or dry sherry
			1 Tbl. 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 Tbl. honey
	

			2-3 oz. fresh spinach, trimmed & washed
			1 Tbl. butter
			4 Tbl. onion, chopped finely
			3 oz. cream cheese, cut into small chunks
			2 Tbl. lemon juice
			2 Tbl. dry breadcrumbs
			1/2 lb. flaked, cooked crabmeat
			dash salt, pepper, tobasco (optional)

			Approx. 3 dozen won ton wrappers vegetable oil
				to cover bottom of wok to 1/4"

			Mix all ingredients in saucepan.
			Bring to a boil over medium high hear and cook until
				clear and thickened.
			(The flavor of this sauce improves after standing overnight.)

			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.
			Melt butter in saute pan.
			Add onion and saute 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.

			Place 1-2 tsp.
			Filling in each wrapper and seal according to
				package directions.
			Place single layer of wontons 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.