Amazing

British Virgin Islands

~ Girlmom ~ 1 Comment

One day, you will find me on one of these beaches. I will be the one with the beach bar renting out water toys. Follow the music.

Not unlike St. Thomas, the Tortola port was also semi closed off and vans were the only taxi options. But, we didn’t venture out so please don’t take my word for it.

We went to Cane Garden Beach on the north side of Tortola.

It was everything I wanted it to be.

We found some chairs to keep, we pulled them into the lapping waves and just soaked up the sun.

There isn’t an exciting story about people we met or the amazing sea life we saw. It was just the best day on an amazing beach.

That is all we did. When the time came to leave I was heartbroken.

I vow to return to that beach.

This time our cruise entertainment wasn’t as exciting as the last one. Maybe because this cruise was packed. Either way, we stuck to drinks in the lounge and karaoke for our nightly entertainment.

Our next day is at sea..

The One and Only Crab Cake Recipe

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Ironically, two days after I post about the only crab cake recipe one needs, I see this on Instagram.

So…. I figured it was a sign from the chef’s to post this. Honestly it’s so easy and delicious, you won’t look back.

*Recipe from Chef Andrew Zimmern

1/2 cup mayonnaise

1 large egg, beaten

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce 

1/2 teaspoon hot sauce

1 pound jumbo lump crab meat, picked over

20 saltine crackers, finely crushed

1/4 cup canola oil

Lemon wedges, for serving 

Homemade remoulade/tarter sauce or your favorite store bought brand.Walmart Logo

DIRECTIONS

In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.

Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

  • These can be made ahead, formed or not, for up to a day.