Recipe courtesy of Emeril Lagasse
Print
Yield:
3 dozen
Level:
Easy

Ingredients

  • 1-pound crab meat, picked over for cartilage
  • 1/4 cup minced onions
  • 1 tablespoon minced garlic
  • 2 tablespoons finely chopped parsley
  • Salt and pepper
  • 1/4 cup aioli
  • 3 dozen 3-inch squares of puff pastry
  • Oil for frying
  • Drizzle of Piri Piri sauce, recipe follows
Piri Piri sauce:
  • 1 1/2 cups olive oil
  • 4 fresh jalapeno peppers, finely chopped, stems and seeds
  • 4 fresh jalapeno peppers, finely chopped, stems and seeds 
  • 2 fresh poblano peppers, finely chopped, stems and seeds
  • 1 tablespoon crushed red pepper
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon finely chopped fresh cilantro
  • 1 tablespoon kosher salt
  • 1 tablespoon minced garlic

Directions

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 sauce. Garnish with parsley.

Piri Piri sauce:

In a saucepan, combine the olive oil, peppers, crushed red pepper, salt, and black pepper. Bring the liquid up to a boil and reduce the heat. Simmer the sauce for 4 minutes and remove from the heat. Stir in the garlic. With a hand held mixer, puree the sauce until smooth. At this point, allow the sauce to sit for 1 week under refrigeration before serving. Stir in the cilantro and kosher salt

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Crab Chops

Recipe courtesy of Emeril Lagasse

Singapore-Style Chili Crabs

Recipe courtesy of Tyler Florence

Roasted Beet and Crab Salad

Recipe courtesy of Emeril Lagasse

Warm Crab Meat Timbale

Recipe courtesy of Emeril Lagasse

Grapefruit Crab

Recipe courtesy of Trident Hotel

Open Faced Crab Salad Sandwich

Recipe courtesy of The Sagamore

Dungeness Crab and Panko Stuffed Artichokes with Passion Fruit Vinaigrette

Recipe courtesy of Maria Manso

On TV

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Eats

9am | 8c

Unique Eats

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Crazy Cakes

2pm | 1c

Crazy Cakes

2:30pm | 1:30c

Cake Wars

4pm | 3c

Carnival Kings

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

So Much Pretty Food Here