Ensemble Travel Group

Some people take a cruise for the ship, others for the destination. See why Azamara is the perfect blend of both.
Running time: 6:55min

$300 US Onboard Credit
Royal Caribbean International

$300 Onboard Credit
Norwegian Cruise Line

Save $400 per Couple
Globus

Uniworld spices up 2009 cruises with the new Epicurean Adventures program! Private wine tastings, culinary demonstrations, and a special wine and food pairing dinner make your trip extra special:

Learn how to select the perfect wine to complement your meal at special wine and food pairing dinners
Cooking demonstrations led by master chefs who will teach you trade secrets
Guided exclusive shore excursions to places like vintners’ homes for private wine tastings
All meals with complimentary fine wine during dinner onboard

Crab Cakes

These delightful morsels are easy to prepare, make a perfect appetizer, and are distinctly delicious!

Ingredients

4 oz fresh breadcrumbs, seasoned
1 large egg
2 fl oz crème fraÎche, full fat
1 tsp Worcestershire sauce

1 tsp mustard powder
1 lb crabmeat
Handful of fresh tarragon
Sea salt and freshly ground black pepper for additional seasoning

Directions

In a bowl, mix together the breadcrumbs, egg, crème fraÎche, Worcestershire sauce, and mustard powder.
Add the crab meat and tarragon. Mix thoroughly and season to taste. If the mixture is too dry, add more crème fraÎche. Put in the refrigerator to bind.
Remove the mixture from the refrigerator and shape into eight small cakes.
Shallow fry the cakes over a gentle heat until brown on both sides.

IMPORTANT: When booking, ask us for the appropriate supplier brochure for complete details and terms and conditions for your vacations and as well inquire about any possible past guest savings. Offers are space available and may be withdrawn at anytime without prior notice and are not combinable with other offers (unless stated otherwise). All prices, details and offers are subject to change. We are not responsible for errors or omissions.

Articles written by Susan Milne.