New Recipe + Our Recommended Wine

Boas Quintas is the brainchild of Nuno Cancela de Abreu 4th generation of a family with a farming and winemaking tradition of more than 130 years.

’27 years, 6 regions, 27 countries
Some of the best wines in Portugal’

In 1991 Nuno began his own project, planting new estates in the Dão region and so Boas Quintas began.

Nuno decided to devote all of his experience and all of his knowledge in viticulture and oenology, to the service of the project that would allow him to create high quality wines, full of character and personality.

Originally there were two estates in Dão, Quinta da Giesta and Quinta da Fonte do Ouro but due to the positive reception from critics and with the contribution of awards won since 1998, the company reoriented its strategy and now the estate also comprises quintas in the Alentejo and Setúbal regions.

The philosophy is based in diversity and to produce high quality wines with their own individuality and character.

Morgado de Bucelas Arinto Branco 2022

100% Arinto

From limestone soil. Aged on skins for 4 hours pre fermentation then aged on lees for 4 months post fermentation. Both adding complexity and richness. Notes of lime, green apple & mineral. Fresh, persistent but with volume. A must try!

Try with starters, seafood, grilled fish or salads.

Ingredients & Method

Santola or Crab ‘The Viana Style’ by Boas Quintas

Pair with Morgado de Bucelas Arinto Branco

Viana do Castelo is a district closely linked to gastronomy. Although the stuffed crab is prepared in such a way that it can be served cold, it is usually served hot.


COOKING TIME: 50 minutes


  • 1 Spider Crab

  • 1 Onion

  • 1 Egg

  • 100g Breadcrumbs

  • 4 Black Olives

  • 100ml Olive Oil

  • 1tbsp Vinegar

  • 1 dessert spoon chopped Parsley

  • Breadcrumbs, Salt & Pepper to taste


  • Boil the well-washed spider crab in seawater or salted water for 20 to 30 minutes. Leave it to cool completely, preferably overnight, and remove it from the shell, taking out the gut, the pouch attached to it which forms the stomach and some beards in the center, which are the gills.

  • Remove all the core from the shell, fangs and legs and place in a bowl. Season with fine salt, pepper, olive oil, vinegar, parsley, finely chopped onion, grated hard-boiled egg, crumbled peppercorns and stoned black olives.

  • Mix all the ingredients well, taking advantage of some of the liquid that the crustacean has released when opened, stuff the shell, which should be whole, sprinkle with breadcrumbs, place on a baking tray and bake in a hot oven for 20 minutes to brown. The spider crab can be substituted. If served hot, it should be presented on lettuce leaves; served cold, on crushed ice.