“Where the Chesapeake Bay meets the Atlantic Ocean!”
Waterman’s Surfside Grille has captured the flavors of Virginia Beach since 1981. Located right off the Virginia Beach boardwalk, this beautiful restaurant has both indoor and outdoor patio seating and a fun vibrant atmosphere. I got the Waterman’s Original Pasta – shrimp, scallops and andouille sausage sautéed with a Cajun cream sauce served over pasta. The portion size was perfect and the pasta was amazing. I didn’t try it, but I hear the Original Waterman’s Orange Crush (orange vodka, triple sec and sprite) is amazing as well. They even hold a festival called the Crush Fest that celebrates the drink. This place was jam-packed, so I ate at the bar and people watched. I highly recommend stopping in for a visit at this local favorite. Waterman’s partners with the Virginia Aquarium and participates in their Sensible Seafood Program (promoting seafood that is plentiful and harvested in environmentally friendly ways). I included a video about it below.
1 box frozen oven ready breaded cod or other breaded fillets
Flour or corn tortillas
3 cup shredded white cabbage
1 ½ tbsp cilantro dressing
1 cup chopped tomato
Fresh cilantro for garnish
Cook fish sticks according to package directions. Place 1 fish sticks in each tortilla. Top with cabbage and drizzle cilantro dressing on top or toss the cabbage with the cilantro dressing. Hit the tacos with a squeeze of lime and top with tomatoes and fresh cilantro.
* – I like to add onions and hot sauce and serve with a summer white wine.
Tonight it was Crab cakes. This was a light delicious meal from a recipe on Pinterest. We actually mixed and matched with another recipe, but the main recipe is posted below. The caprese salad was the perfect side item to go with it. A little wine and some chocolates made for a fun night of cooking.
12 ounces shelled cooked crab $
1/4 cup finely diced celery $
1/4 cup minced fresh chives
1/4 cup mayonnaise $
1 large egg $
2 teaspoons Dijon mustard
1/4 teaspoon hot sauce
1 1/4 cups panko (see notes) or fine dried bread crumbs $
Roasted Pepper-Chive Aioli (recipe follows)
Fresh chives, rinsed and cut into 1-inch lengths
Sort through crab and discard any bits of shell.
In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork. Add crab and 1/4 cup panko; stir gently just to mix.
Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 12- by 17-inch baking pan.
Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes. With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish platter with fresh chives. Serve hot.
Roasted Pepper-Chive Aioli. In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic. Makes about 1/2 cup.