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
EMERIL LIVE SHOW #EMIA63 THE CUISINE OF PORTUGAL