Check out these award winning recipes - perfectly paired with Rías Baixas Albariño wines.

SPICY THAI CRAB AND SWEET CORN FRITTERS

3 large eggs, lightly beaten

1 tablespoon fish sauce or soy sauce

2 teaspoons chili garlic sauce

1 teaspoon fresh grated ginger

6 ounces lump crabmeat, drained, flaked and picked over for cartilage

1 1/2 cups frozen (thawed) or canned sweet corn kernels

1/2 cup thinly sliced green onions

3 tablespoons fresh chopped cilantro or Thai basil

1/2 cup all-purpose flour

Canola oil for frying

Optional: Thai Chili Roasted Garlic Dipping Sauce or other favorite dipping sauce

In medium bowl combine eggs, fish or soy sauce, chili garlic sauce and ginger. Stir in crabmeat, corn, green onions and cilantro. Add flour; stir until ingredients are combined.

In 12-inch skillet over medium-high heat, heat 1/2-inch canola oil until hot. Carefully spoon crab mixture by rounded tablespoonfuls into hot oil, flattening slightly with spoon. Cook fritters about 2 minutes on each side until golden brown and crisp. Remove to paper towels to drain. Repeat with remaining batter.

Serve immediately with dipping sauce. Makes 6 appetizer or first-course servings.
Recipe by Edwina Gadsby of Great Falls, Montana

SMOKED TROUT AMANDINE BRANDADE

2 loaves French baguettes, each about 12-inches long

1/2 cup extra-virgin olive oil, divided

1 pound smoked trout, skinned and boned (about 2 whole, smoked fish)

1 15.5-ounce can white beans, drained and rinsed

1/2 cup Marcona almonds or toasted whole blanched almonds

3 garlic cloves, peeled

1 lemon, zested and juiced

3/4 cup coarsely chopped fresh parsley, divided

Salt and ground black pepper to taste

Preheat oven to 375 F. Cut baguettes into 1/2-inch-thick slices. Place on large cookie sheet; brush with 1/4 cup olive oil. Bake slices about 15 minutes or until golden brown. Remove to wire racks to cool.

Meanwhile, in large bowl of food processor, combine smoked trout, white beans, almonds, garlic, lemon zest and juice, 1/2 cup chopped parsley and remaining 1/4 cup olive oil. Puree mixture until smooth, about 30 seconds. Remove to bowl; season with salt and pepper to taste. Cover and refrigerate mixture until ready to serve.

To serve, on large serving platter, place bowl of smoked trout mixture; sprinkle with remaining 1/4 cup chopped parsley. Arrange toasted baguette slices on platter. Makes 8 appetizer servings.
Recipe by by Erin Evenson of Brooklyn, NY

PANCETTA-WRAPPED OYSTERS WITH ARUGULA SALAD

2 dozen fresh oysters, in their shells

4 ounces sliced pancetta or bacon

2 large lemons, each cut lengthwise into 4 wedges

8 ounces baby arugula, washed

1 tablespoon extra-virgin olive oil

1 teaspoon salt

1 tablespoon snipped chives for garnish

Preheat oven to 450 F.

Meanwhile, carefully open oysters. Discard top shell. Cut under the oyster meat to release it from the bottom shell. Cut pancetta into 2-inch-long strips; wrap oysters with pancetta strips and return to half shell. Place pancetta-wrapped oysters and lemon wedges on large broiling pan.

Roast 10 minutes or until pancetta is crisp. Remove from oven.

To serve, in large bowl toss arugula with olive oil and salt to mix well; place on large platter. Arrange oysters (in shells) on arugula. Garnish with lemons and chives. Makes 6 first-course servings.
Recipe by Michael Weiler of Minturn, CO

Get more information and recipes at Rías Baixas Albariño wines.

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