• Prep Time:
  • Cooking Time:
  • Serves: 36 Servings


  • Recipe Submitted by on

Category: Appetizers, Shellfish, Seafood

 Ingredients List

  • 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


* 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.

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