Gulf of St. Lawrence Snow Crab Tacos

This year I am participating in the annual Pour & Pair sherry week competition. I was given a bottle of “La Goya” Manzanilla Pasada of Bodegas Delgado Zuleta, so I decided to pair it with the succulent Snow Crab of the Gulf of St. Lawrence.

Snow crab can be found all year round, but from April to August, the water is especially cold, salty, and favourable for crabs, so that means that is the best season. In addition to the fact crab flesh in unbelievably tasty and tender, it’s also a really vitamin and protein-rich treat. And, of course, very healthy as it has only 115 calories in 100 grams.

cangrejo

Here in Quebec snow crab can be cooked in unexpected ways, and to create this recipe I was inspired by my Mexican roots, so I decided to use the main ingredient of Mexico’s gastronomy: corn.

Succulent Snow Crab, fresh corn, creamy avocado, and sultry gorria pepper wrapped in a warm corn tortilla creates one of the best bites known to mankind. It’s also one of the most luxuriously indulgent tacos that call for a special occasion, the #sherryweek.

WHAT YOU NEED

ingredientes

450 g snow crab

1 shallot, minced

15 ml unsalted butter

2 cups fresh corn kernels

15 ml honey

1 lime

1 pinch Gorria pepper (Espelette style)

8 corn tortillas

1 pinch of salt

1 avocado, pitted and sliced

1 garlic clove, minced

Cilantro

HOW TO MAKE IT

1) In a large sauté pan, melt butter over medium heat. Add garlic and shallot and sauté until the shallots are translucent about 3 minutes.

2) Add corn, snow crab, honey, gorria pepper and salt and sauté until the snow crab is heated through about 5 minutes. Taste and add additional salt, if needed.

3) Heat tortillas in a skillet or comal until slightly golden.

4) Once tortillas are warmed, fill each tortilla with snow crab and garnish with a few avocado slices, corn, cilantro, and a drizzle of lime juice. Serve.

Tacos

ABOUT “LA GOYA” 

La Goya is the flagship wine from Bodegas Delgado Zuleta. It’s one of the best-known brands for Manzanilla Pasada, the older, more mature version of Manzanilla.

It takes the nickname of a flamenco singer and dancer, Aurora Jauffre, who apparently loved this wine.

While Delgado Zuleta used to own vineyards in the Miraflores area, like most other bodegas they have sold them and now purchase their base wines from different growers and large cooperatives.

This wine is biologically aged under the layer of flor, using native yeast selected over the years. This Manzanilla is aged about 7 years by the traditional “Criaderas & Solera” system of 10 criaderas and is made of 100 per cent Palomino variety grapes. It is aged in American oak casks restored over the course of the winery´s 100 plus year history.

La Goya

View: Pale golden yellow colour, clean and bright.

Nose: aromatic, with an above average salinity and hints of oyster shells. Lots of flor notes. Walnuts and white bread. Mediterranean herbs, even a nice minty edge. Some quinces and chamomile. Lemon peel. Finally a bit of polished oak.

Mouth: dry but fairly round and creamy, with a good dose of lime and yellow raisin. Sweet almonds. Then the maritime character returns, alongside (soft) green olives, with only a hint of bitterness in the finish.

Pairing: A wine born to go with all kinds of seafood delicacies, especially shellfish and snow crab. It is a perfect aperitif and the traditional accompaniment of typical Andalusian tapas

 

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