Rissois

Directions

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