Enjoying sherry wine / pairings and recipes / Manzanilla

Gulf of St.Lawrence Snow Crab Tacos

Pair with: Manzanilla


Cooking time: 1 hour

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



Gulf of St.Lawrence Snow Crab Tacos

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

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.

Heat tortillas in a skillet or comal until slightly golden.

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.

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Serving and consuming

Manzanilla with food

Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.

Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings. 

  • Always serve very chilled

    Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.

  • The wine of the sea

    Perfect with fish, seafood and all styles of food from the sea.

  • Style of Glass

    In traditional wide rimmed catavinos or in a white wine glass.