Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Crab meat - picked over For cartilage

  2. 1/4 cup 15g / 1/2oz Minced onions

  3. 1 tablespoon 15ml Minced garlic

  4. 2 tablespoons 30ml Finely-chopped parsley Salt - to taste Freshly-ground black pepper - to taste

  5. 1/4 cup 59ml Aioli

  6. 3 Three-inch squares of puff pastry Oil - for frying Drizzle of Piri Piri I sauce - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * 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.


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