Side Pannel
Rissois
Rissois
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
* 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.
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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