| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Appetizers, Crab, Seafood, Shellfish | 36 | Servings | |
INGREDIENTS
| 1 | lb | Crab meat; picked over for cartilage |
| 1/4 | c | Minced onions |
| 1 | tb | Minced garlic |
| 2 | tb | Finely-chopped parsley |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1/4 | c | Aioli |
| 3 | Dozen Three-inch squares of puff pastry | |
| Oil; for frying | ||
| Drizzle of Piri Piri I sauce; see * Note |
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. 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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