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Planning Retirement Online

Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Crab.


See more Recipes from Waitrose

Main Courses


Cicatelli Pasta with Fresh Crab, Chilli and Garlic

Make this quick dish, that's ready in under 20 minutes, using our new cicatelli shaped pasta, with fresh dressed crab from the Fish Service Counter.

Preparation time: 10 minutes
Cooking time: 8 minutes
Total time: 18 minutes 20 minutes

Serves: 4


  • 500g bag Waitrose Cicatelli Pasta (dried)
  • 2 tbsp olive oil
  • 2 cloves garlic, finely sliced
  • 1 tsp Bart Crushed Chillies
  • 2 freshly cooked dressed crabs, about 130g each (from the Fish Service Counter)
  • Juice of 1 lemon plus lemon wedges to serve
  • 20g pack fresh parsley, roughly chopped


  1. Cook the pasta following the instructions on the pack and drain well, reserving a little cooking water in the bottom of the pan.
  2. Meanwhile, heat the olive oil in a large frying pan and sauté the garlic and crushed chillies over a low heat for 1-2 minutes, until the garlic has softened slightly, but not browned.
  3. Add the crab meat, lemon juice and parsley, season well and heat through until piping hot.
  4. Add the pasta to the crab mixture, along with the reserved cooking water, and mix well. Serve with a lightly dressed rocket salad, some warm ciabatta and lemon wedges.

Braised Spicy Crab Balls with Noodles

You can use finely chopped prawns in place of the crabmeat. If you don't like shellfish, use minced pork alone, but add extra to make up weight.

Preparation time: 30 minutes
Cooking time: 35 minutes
Total time: 1 hour 5 minutes 60 minutes 5 minutes

Serves: 6


  • For the braising mix:
  • 2 cloves of garlic, crushed
  • 1 tbsp vegetable oil
  • 2 onions, finely sliced
  • 1 red chilli, deseeded and finely sliced
  • 7cm root ginger, peeled and diced
  • 1 litre fish stock
  • 100g button mushrooms, sliced
  • 2 x 200g packs pak choi
  • 100g medium egg noodles
  • Coriander leaves, to garnish
  • For the crab balls:
  • 2 cloves of garlic
  • 3 small dressed crabs
  • 300g minced pork
  • 1 red chilli, deseeded and finely sliced


  1. To make the balls, crush and chop the garlic to a smooth paste. Place the paste and chilli slices in a bowl, add the crabmeat and pork and mix well. This is best done with your hands to achieve an even blend.
  2. Divide the mixture into 18 equal-sized pieces and roll out into balls. Place them on a plate, cover with clingfilm and store in the fridge until needed.
  3. In a large pan, heat the vegetable oil over a medium heat. Add the onion, garlic, chilli and ginger and cook for 5 minutes. Don't let the vegetables brown. Add the stock and mushrooms and simmer for 5 minutes. Carefully add the crab balls, one at a time, and simmer for a further 12 minutes, or until thoroughly cooked.
  4. Break the pak choi leaves away from the stems and cut any larger leaves in half, then wash. Cook the noodles according to the pack instructions and mix them into the stock mixture. Add the prepared pak choi and cook for 1 minute. Serve immediately in bowls, with three crab balls per person. Garnish with sprigs of coriander leaves.



Roasted Brill with Crab

Cornish brill are line-caught off the coast of Cornwall using traditional fishing methods. Particularly good at this time of year, they have an appealing flavour and firm white flesh. Here they are teamed with a few good-quality ingredients to create a quick, yet stylish dish - just right for relaxed entertaining. Why not try this recipe in Seafood Week, 3-10 October.

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes 35 minutes

Serves: 6


  • 3 Cornish Brill fillets, about 350g each (from the Fish Service Counter, ask that the fish be skinned)
  • 1 pack fresh tarragon
  • 6 shallots, thinly sliced
  • 1 lemon, thinly sliced
  • 3 tbsp olive oil
  • 150g butter, softened
  • 3 tbsp capers, drained and rinsed
  • 1 small Freshly Cooked Dressed Cromer Crab, about 130g (from the Fish Service Counter)


  1. Preheat the oven to 200°C, gas mark 6. Halve the skinned brill fillets and check for bones. Season on both sides with salt and freshly ground black pepper. With the skinned side facing up, fold each fillet over, tucking in the 'frilly' edges to make a neat shape.
  2. Scatter half the tarragon sprigs in a large roasting tin. Add the shallots and lemon slices, then place the brill fillets on top and drizzle with olive oil. Roast for 20 minutes, or until the thickest part of the fish flakes easily when pierced with a knife.
  3. Meanwhile, pull the remaining tarragon leaves from the stalks and chop roughly. Beat with the butter and a little salt and freshly ground black pepper in a bowl. Stir in the capers and crab meat until just combined, then spoon into a small serving bowl.
  4. Place the brill fillets, shallots and lemon slices on warm serving plates. Spoon over any pan juices, then top with a little of the crab butter so it melts slowly over the fish. Serve the remaining butter separately.

Cook's tips

You can make the crab butter and prepare the brill in the roasting tin a few hours in advance. Cover and store in the fridge until ready to cook.

It is important to use warmed serving plates to ensure that the butter melts.

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