Thursday 27 October 2016

Tempting recipes from the Campo Viejo Tapas Trail: West Coast Crab Tacos & Zesty Guacamole

Published 29/06/2016 | 10:56

We spoke to Blair Crawford, the Chef behind Biteclub’s signature dish on the Campo Viejo Tapas Trail and he shared the recipe with us.

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“I‘ve been working in Galway for a while now and crab is just something we can get easily. It comes from Connemara and it really is something that we all love. Everywhere I’ve worked there’s always been a crab dish on the menu and it’s always received really well,” says Crawford.

“And just as we’re a bit more casual and relaxed here at Biteclub, we thought we’d take it and reinvent it a little bit. Galway is really becoming an important food destination in Ireland, there are so many good restaurants and a lot of talent in the kitchens here. There’s a strong connection between Galway and Spain, with Spanish Arch and the Latin Quarter here as well.

“Galway really comes into its own during the summer, there’s a real buzz about the place. People love to take it easy, eat with friends and then walk the streets of the city. You could say it’s quite like Spain in that respect.

“I’d recommend a Campo Viejo Cava to go with this dish, there’s lots going on, fennel and lime add a real freshness so the liveliness of the Cava would complement it perfectly”.

West Coast Crab Tacos & Zesty Guacamole

Serves: 4 people

Prep Time: 20 minutes


(Crab Meat)

250 gr crab meat

2 limes zest and juice

1 red chilli

2 cloves of garlic mashed


2 ripe avocados

1 stick celery

1 Granny Smith apple

1 red chilli

1 lemon zest and juice

1 bunch dill

50g mayo



Step 1 - Pick the crab meat making sure to remove all shell and squeeze firmly to remove excess liquid.

Step 2 - Finely dice the celery, apple and chilli and add to the crab along with the lemon and dill.

Step 3 - Combine all ingredients with the mayo and gently mix. You may need more or less mayo depending on how wet you want it.

Step 4 - For the guacamole, cut the avocados in half and remove the stone.

Step 5 - Scoop out the inside with a spoon.

Step 6 - In a bowl use a fork to mash together the avocado, lime, finely diced chilli and garlic.

Step 7 - To serve, divide the crab mix into 8 small tacos and garnish with freshly sliced apple and fennel.

Step 8 - Serve the guacamole on the side. Enjoy!



Chef Bio: Head Chef Blair Crawford

I’ve been working as a chef for 6 years. I originally started out as an electrician before retraining to become a chef. I previously worked in Kai Cafe and Restaurant and Ard Bia Nimmos where, among other things, I developed a love of using seasonal foods and local producers. This is something that we are very passionate about in Biteclub. It’s great working as a chef in Galway because of the abundance of produce around us. In Biteclub, we bring all this together in a casual and relaxed environment.

Sponsored by: Campo Viejo


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