“You Make the Memories, We’ll Make the Arrangements”
Catamaran Felicia in the Caribbean

Go Virgin Islands Sailing with 65ft Catamaran FELICIA and enjoy mouthwatering yacht cuisine!


  • Accommodates 8 guests in 4 cabins.
  • The master centerline king guest cabin has a king-size bed, shower, and head.
  • Each standard 3 guest cabin has a queen-size bed, shower, and head.
  • Fully air-conditioned throughout.
  • The crew has a separate companionway, heads, and shower.
  • For 9 & 10 pax (families only please), guests use the King cabin, 3 Queen cabins & the port forepeak cabin.


Take 10% off charters that fall within the following dates:

  • Feb 23rd – March 2nd, 2014
  • April 20th – May 30th, 2014
  • April 2nd – April 12th, 2014

Discounts apply to full week’s charters only…Learn more about Virgin Islands Sailing Catamaran FELICIA

Chef Julie

Chef Julie’s culinary talents are proudly “homeschooled”….she gives credit to her mother who inspired her to cook from a young age, as well as her world travels. She’s taken inspiration from culinary genres from all over the US to exotic venues around the world, inspiring Caribbean influenced dishes as well as good old-fashioned heart-of-America cooking. Julie can tailor your menu to include special dietary needs such as low-fat, vegetarian, or low-carb food plans. She enjoys ensuring people get what they need on their vacation, be it quiet time to unwind with a tropical cocktail in hand, listening to a great selection of music, fishing, snorkeling or a little bit of each!

Serves #8

16 oz. shelled lump crab meat (or a mixture of crab & shrimp)
1/4 C finely diced red sweet bell pepper
1/4 C minced fresh cilantro
1/4 C mayonnaise
1 lb. egg
2 tsp Dijon mustard
1/4 tsp. hot sauce
1 1/4 Panko (or fine dried bread crumbs)

Sort through and clean crab of any cartiledge.
Combine pepper, cilantro, mayonnaise, egg, mustard, and hot sauce.
Gently mix in crab and 1/4 C Panko.
Put the remaining Panko in a shallow bowl. Shape crab mixture into cakes, each about 2 inches wide and 1/2″ thick. Coat each cake in Panko, pressing gently to make crumbs adhere. Place slightly apart on a greased baking sheet.

Bake at 475 degrees until golden brown (15-18 minutes).
Alternately fry until golden in 1/4″ of peanut oil, turning once.

Remove to platter, and serve with Roasted Pepper-Chive Aioli & Lemon Tartar Sauce.

Roasted Pepper-Chive Aioli
1/3 C mayonnaise
1/4 C chopped drained canned roasted red peppers
1 T minced fresh chives
2 tsp. fresh juice
1 tsp. minced garlic
Pinch of salt

Lemon Tartar Sauce
1/2 C mayonnaise
2 T finely minced green scallions
1-2 tsp. fresh horseradish
1 clove garlic, finely minced
Zest of lemon
Pinch of salt


Contact BVI & Caribbean Yacht Charters, a division of CKIM Group, for more information.

Contact us at 1-321-777-1707 or complete this form to discuss your vacation plans.