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Rissois

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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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