Rissois

• 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

crab meat, onions, garlic, parsley, salt, aioli, pastry, drizzle, olive oil, jalapeno peppers, fresh poblano peppers, red pepper, salt, ground black pepper, garlic, fresh cilantro, kosher salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/rissois-recipe.html (may not work)