Rissois

Recipe Ingredients

1 lb	454g / 16oz	Crab meat - picked over
		For cartilage
1/4 cup	15g / 0.5oz	Minced onions
1 tablespoon	15ml	Minced garlic
2 tablespoons	30ml	Finely-chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Aioli
3		Three-inch squares of puff pastry
		Oil - for frying
		Drizzle of Piri Piri I sauce - see * Note

Recipe Instructions

* Note: See the "Piri Piri I" recipe which is included in this collection.

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 I sauce. Garnish with parsley.

This recipe yields 3 dozen.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A63 broadcast 10-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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