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
