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JULY 2010 CARIBBEAN COMPASS PAGE 34<br />
MARIGOT BAY St. Lucia<br />
Doolittle’s Restaurant<br />
Nightly Dinner Specials & Entertainment<br />
Monday: Ladies’ Night<br />
(Ladies dine free when accompanied by a gentleman)<br />
Tuesday: Surf & Turf (Limbo Dancing/Fire Eating)<br />
Wednesday: Trio of Fish (Live Entertainment)<br />
Thursday: All-You-Can-Eat Pasta<br />
Friday: Steak Night<br />
Saturday: Bar-B-Q Buffet (Live Entertainment)<br />
Sunday: Full a la Carte Menu<br />
Doolittle’s Restaurant provides free Wi-Fi<br />
for all its guests and patrons.<br />
A la Carte menu also available with nightly dinner specials.<br />
Call us on Channel 16 to reserve your table,<br />
we will then pick you up and return you to your yacht.<br />
info@marigotbeachclub.com / www.marigotdiveresort.com<br />
FREE CRUISING GUIDES<br />
Dominican Republic<br />
Cruising Guide<br />
www.dominicanrepubliccruisingguide.com<br />
Jamaica<br />
Cruising Guide<br />
www.jamaicacruisingguide.com<br />
Compliments of<br />
M<br />
Marina Zar-Par<br />
Boca Chica, Dominican Republic<br />
www.marinazarpar.com<br />
Canned<br />
Goods<br />
Essential<br />
by Ross Mavis<br />
With the emphasis on fresh food these days, the lowly can of tuna, salmon or sardines<br />
is often looked down upon with disdain. That disdain is misplaced, I say, as many a<br />
great lunch or supper has been made, and still can be made, from canned items.<br />
The history of canning food to preserve it for later consumption is not new. As early<br />
as the mid-1800s, British expeditions such as that of John Franklin sought the<br />
Northwest Passage with their food supplies supplemented by crudely canned food.<br />
Regrettably, it is thought that the lead in the soldered seam of those cans caused<br />
poisoning that killed many of the Franklin crewmembers.<br />
But in 1824, Sir William Edward Parry’s third voyage to the Arctic used canned<br />
food with success. As a matter of fact, a can of beef and gravy from his voyage of<br />
1824 was found and opened in 1939. Tests proved the contents to be safe and palatable<br />
after more than 100 years.<br />
That being said, food preserved in cans should be discarded if the cans are bloated<br />
or damaged. Dented cans should be avoided as the dent may allow leakage and<br />
cause spoilage. Bloated cans or those that spurt their contents when opened indicate<br />
pressure from spoilage and botulism from spoiled food is deadly.<br />
Today, there isn’t a galley anywhere that doesn’t have at least one can opener or a<br />
device capable of opening canned food. Although my wife and I don’t use canned<br />
foods often, tins of lobster, crab, salmon, tuna and sardines are always a part of our<br />
larder. When the time is right, a tin of salmon is turned quickly into delightful<br />
salmon sandwiches for lunch. A wonderful fish casserole is also easily prepared by<br />
baking canned salmon with eggs and diced onion. For a quick appetizer when friends<br />
or family come alongside unexpectedly, we unashamedly serve sardines on toast<br />
points with mayonnaise, hot mustard and diced onion.<br />
Many a tin of lobster and Finnan Haddie finds its way into Willa’s delightful fish<br />
chowder. And only yesterday, I made crab cakes for supper from (you guessed it)<br />
canned crab. If you are a mariner, no doubt many items of canned food are safely<br />
stowed in your galley. Tins of pork and beans, corned beef, spaghetti sauce, soups<br />
of all kinds and even devilled ham serve boaters very well. My wife Willa remembers<br />
the time she traded tins of luncheon meat for bottled camp stove fuel to a boater<br />
wanting the meat supplies.<br />
In Hawaii, where we visited a while back, the finest restaurants proudly feature<br />
Spam in various recipes. Yes, that’s correct: Spam! One of the original canned processed<br />
luncheon meats so berated by many of us North Americans is considered a<br />
delicacy in Hawaii. I’m not promoting products like Spam but I do encourage you to<br />
use simple tinned products like fish, vegetables and some meats after carefully reading<br />
the label to check sodium, fat and sugar content. There’s nothing better than finding<br />
a tin of salmon, tuna or crab in your pantry when you have little else on hand for lunch<br />
or a quick and easy supper. Besides, like the game show, the price is right.<br />
Here’s our Tide’s Table crab cake recipe that Willa claims is better than any she<br />
had when living in the southern United States many years ago.<br />
Tide’s Table Crab Cakes<br />
1 eight-ounce (225 g) tin of crab meat, drained<br />
1/2 Cup (125 ml) dried breadcrumbs<br />
1 egg, lightly beaten<br />
1 teaspoon (5 ml) dry mustard<br />
1 Tablespoon (15 ml) Worcestershire sauce<br />
Scant 1/4 Cup (50 ml) mayonnaise<br />
1 teaspoon (5 ml) lemon juice<br />
1 Tablespoon (15 ml) diced garlic<br />
2 teaspoons (10 ml) paprika<br />
1 green onion, chopped<br />
Chopped parsley<br />
1 Tablespoon (15 ml) butter<br />
1 Tablespoon (15 ml) vegetable oil<br />
Flour to dredge<br />
Pick through the crab meat to remove any pieces of shell. After draining the meat,<br />
place in a large glass bowl and mix in the breadcrumbs. In a small separate bowl,<br />
combine beaten egg, dry mustard, Worcestershire sauce, mayonnaise, lemon juice,<br />
garlic and paprika. Blend well and then combine with crab and crumb mixture. Mix<br />
in chopped green onion and parsley and form into small cakes about three inches<br />
round and one inch thick. Lay these on a waxed paper-lined tray and chill in the<br />
cooler for about 30 minutes or an hour. When ready, melt butter and oil in a hot fry<br />
pan and dredge each crab cake in flour before frying until crispy, turning once. Serve<br />
hot with lemon wedges or garlic mayo.<br />
For answers to your food questions, contact Ross Mavis at Ross.Mavis@gmail.com.
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