Rissois

4 servings

Ingredients

Quantity Ingredient
1 pounds Crab meat, picked over for
Cartilage
¼ cup Minced onions
1 tablespoon Minced garlic
2 tablespoons Finely chopped parsley
Salt and pepper
¼ cup Aioli
3 Dozen 3-inch squares of puff
Pastry
Oil for frying
Drizzle of Piri Piri sauce,
Recipe follows

Directions

Preheat the oil. In a mixing bowl, combine the crab meat, onions, garlic and parsley together. Season the mixture with salt and pepper.

Stir in the aioli. Place a tablespoon of the filling in the center of each puff pastry square. Bring to corners of the square together, forming a triangle. Seal the edges of the triangle tightly. Fry the triangle in the hot oil until golden brown and crispy, about 2 minutes, stirring constantly for over all browning. Remove the triangles from the oil and drain on a paper lined plate. Season with salt and pepper. Mound the rissois on a platter and drizzle with Piri Piri sauce. Garnish with parsley.

Yield: 3 dozen

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