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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



The recipes are divided into three courses, so you can take your pick, and easily prepare your own meal.


See more Recipes from Waitrose


Starters


Crab and Mango Salad with Lime and Chilli Dressing

This mouthwatering salad, using fresh dressed crab from the fish service counter, is ready to eat within 15 minutes.

  • Preparation time:15 minutes
  • Total time:15 minutes 

Serves: 4

Ingredients

  • 1 medium ripe mango
  • 2 freshly cooked dressed Cromer crabs, about 130g each, from the fish service counter
  • ½ cucumber, seeded and thinly sliced
  • ½ x 20g pack fresh mint, chopped
  • 100g bag watercress
  • For the dressing:
  • Finely grated zest and juice of 1 lime
  • 3 tbsp olive oil
  • 1 red chilli, deseeded and finely chopped

Method

  1. Using a small, sharp knife, halve the mango lengthways either side of the large flat stone and cut the flesh away from the skin. Cut the mango into slices.
  2. Remove all the light and dark crab meat from the shells and place in a large bowl. Add the mango, cucumber, mint and watercress and gently mix together.
  3. Place the ingredients for the dressing in a small bowl, season and whisk together.
  4. Divide the salad between 4 plates and drizzle with the dressing. Serve immediately with lime wedges and warm ciabatta rolls.

Cook's tips

To remove the seeds from a cucumber easily, cut in half lengthways and scoop out the seeds and watery flesh with a teaspoon.

713697 Waitrose Viña Taboexa Albariñ 2013/2014 Rías Baixas £7.99

Great value Albariño with all the characteristic floral and perfumed notes you would expect plus bags of fresh, zingy acidity.


Heston's Prawn & crab cakes

'Zingy little fishcakes complete with dipping sauce and crispy shallots for a bit of crunch' - Heston Blumenthal

Makes: 18

Ingredients

FOR THE SAUCE
130g mayonnaise
¼ tsp yuzu juice

FOR THE CAKES
100g Heston from Waitrose Prawn Cocktail
50g white crab meat
4g garlic, peeled and finely grated
9g red chilli, finely chopped
12g sushi ginger, finely chopped
18g Dijon mustard
20g fish sauce
2g chives, finely chopped
6g fresh coriander, finely chopped
50g breadcrumbs
12g lemon juice
Freshly ground black pepper and chilli powder
20g Waitrose Wholesome Semolina

TO FINISH
2 shallots
Oil, for deep frying

Method

1. Combine the sauce ingredients together in a bowl and reserve.

2. For the cakes, mix the prawn cocktail and crab meat in a bowl using a fork. Add all the remaining ingredients apart from the semolina and adjust the seasoning.

3. Divide this mixture into 15g cakes, about 1.5cm thick. Place the semolina on a plate and gently press the cakes in it to coat them, top and bottom.

4. Heat a large, non-stick pan over a medium-high heat and add a thin layer of oil. Fry the cakes, in batches, until golden and crispy on both sides. Place the cakes on kitchen paper to absorb excess oil.

5. To finish, finely slice the shallots into rings using a mandolin. Place a deep pan on a medium-high heat and add oil until it’s three quarters of the way up the sides. Heat to 140°C. Add the shallots and fry for 3 to 4 minutes until crispy and golden. Using a slotted spoon, remove the rings from the oil and place on kitchen paper to absorb excess oil and to cool. Crumble the shallots into small pieces.

6. To serve, place a small dollop of sauce on top of the crab cakes and sprinkle some of the crispy shallots on top.

820952 La Gioiosa Prosecco Superiore Millesimato 2014 Valdobbiadene £13.49

Beautifully floral and fruity, this is a refreshing, slightly dry prosecco with hints of sweet red apple. Our first vintage Prosecco from the small villiage of Valdobbiadene.


Paprika-Spiced Crab Pâté

This soft, mousse-like pâté is best made fresh, but can also be made the night before.

  • Diabetic
  • Preparation time:Prepare 15 minutes, plus 30 minutes chilling
  • Total time:45 minutes 

Serves: 8

Ingredients

  • 450g fresh white and dark crab meat (from about 3 Waitrose Dressed Cromer Crabs, from the fish service counter)
  • 200ml crème fraîche
  • 2 tbsp mayonnaise
  • 2 salad onions, finely chopped
  • 1 tsp smoked paprika
  • 15g pack fresh chives, chopped, reserving several blades to garnish
  • Grated zest of 1 lemon
  • 1 tbsp lemon juice
  • Dash of Tabasco sauce

Method

  1. In a large bowl, mix together the mayonnaise, salad onions, paprika, chopped chives, lemon zest and juice, and Tabasco. Season and gently fold in the crab meat.
  2. Gently fold the crème fraîche into the crab mixture. Divide the mixture between 8 ramekins, then cover and chill in the fridge for 30 minutes.
  3. Take the pâté out of the fridge 20 minutes before serving. Garnish with the chive blades and serve with slices of Melba toast and a wedge of lemon.

899082 Markus Huber Grüner Veltliner 2014 Traisental £10.79

A refreshing, aromatic dry white wine with hints of white pepper typical of Grüner Veltliner. Delicious flavours of peach and citrus fruits. Great served with Asian cuisine.


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