Recipe - Rissois

1 pound Crab meat; picked over for
cartilage
One fourth cup Minced onions
1 tablespoon Minced garlic
2 tablespoon Finelychopped parsley
Salt; to taste
Freshlyground black pepper;
to taste
One fourth cup Aioli
3 Dozen Threeinch squares of
puff pastry
Oil; for frying
Drizzle of Piri Piri I
sauce; see * Note

* 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 overall
browning. Remove the triangles from the oil and drain on a paperlined
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.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A63 broadcast 10201997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11081997

Recipe by: Emeril Lagasse