1 lb Crab meat, picked over for cartilage
1/4 cup Minced onions
1 tbsp Minced garlic
2 tbsp Finely-chopped parsley
Salt, to taste
Freshly-ground black pepper, to taste
1/4 cup Aioli
3 Dozen Three-inch squares of puff pastry
Oil, for frying
Drizzle of Piri Piri I sauce, see * Note
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* 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.
Recipe 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
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
11-08-1997
Recipe by: Emeril Lagasse
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