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
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