Rissois Recipe – Eats Now

Name: Rissois
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oil.
2
In a mixing bowl, combine the crab meat, onions, garlic and parsley together.
3
Season the mixture with salt and pepper.
4
Stir in the aioli.
5
Place a tablespoon of the filling in the center of each puff pastry square.
6
Bring to corners of the square together, forming a triangle.
7
Seal the edges of the triangle tightly.
8
Fry the triangle in the hot oil until golden brown and crispy, about 2 minutes, stirring constantly for over all browning.
9
Remove the triangles from the oil and drain on a paper lined plate.
10
Season with salt and pepper.
11
Mound the rissois on a platter and drizzle with Piri Piri sauce.
12
Garnish with parsley
13
In a saucepan, combine the olive oil, peppers, crushed red pepper, salt, and black pepper.
14
Bring the liquid up to a boil and reduce the heat.
15
Simmer the sauce for 4 minutes and remove from the heat.
16
Stir in the garlic.
17
With a hand held mixer, puree the sauce until smooth.
18
At this point, allow the sauce to sit for 1 week under refrigeration before serving.
19
Stir in the cilantro and kosher salt

864

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 - pound crab meat, picked over for cartilage, 1/4 cup minced onions, 1 tablespoon minced garlic, 2 tablespoons finely chopped parsley, and more.

Yes, Rissois falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rissois

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