 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
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 |
1 1/2 cups olive oil |
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 minced garlic |
1 tablespoon finely chopped fresh cilantro |
1 tablespoon kosher salt |
Directions:
1. 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
2. Piri Piri sauce:
3. 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
|
|