Time: 50 min.
Complexity: easily
Quantity: 36 pcs.

A detailed recipe for this Portuguese dish with photos.

Ingredients:

• 450 g of crab meat, cleaned of cartilage
• 36 puff pastry squares (6x12 cm)
• 1/4 cup chopped onion
• 1 tbsp. minced garlic
• 2 tbsp finely chopped parsley
• Salt and ground black pepper
• 1/4 cup aioli sauce
• Deep frying oil
• A little Piri Piri sauce (see recipe below)

Piri-piri sauce:

• 4 fresh jalapeno peppers, finely chopped, stemmed and seeded
• 2 fresh poblano peppers, finely chopped, stemmed and seeded
• 1.5 cups olive oil
• 1 tbsp crushed red pepper
• 1 teaspoon of salt
• 1 teaspoon ground black pepper
• 1 tbsp. minced garlic
• 1 tbsp finely chopped fresh cilantro
• 1 tbsp coarse salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

crab meat, puff pastry, jalapeno pepper, red pepper flakes, onions, garlic, aioli sauce, parsley, cilantro

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Preparation:

Step 1
• In a bowl, combine the crab meat, onion, garlic, and parsley. Season with salt and pepper. Add the aioli. Place a tablespoon of filling on each layer of dough, near the center. Bring the ends of the dough together to form a square and pinch the edges tightly.
Step 2
• Heat the oil. Fry the squares in the hot oil until golden brown and crispy, about 2 minutes, stirring constantly to ensure the patties are completely browned.
  
  Remove the rissoli from the oil and place them on a paper towel-lined plate to absorb excess oil. Season with salt and pepper. Transfer the rissoli to a serving dish and drizzle with piri-piri sauce. Sprinkle with parsley.
  
  Piri-piri sauce: In a saucepan, combine olive oil, pepper, crushed red pepper, salt, and black pepper. Bring to a boil and reduce heat. Simmer for 4 minutes and remove from heat. Add the garlic. Using a hand mixer, puree the sauce until smooth. At this point, let the sauce sit in the refrigerator for 1 week. Add cilantro and salt.

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