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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.

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

See more Recipes from Waitrose



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 15 minutes

Serves: 4


  • 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


  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.

Fruits de Mer with Roasted Garlic Aioli

For the French, Christmas without shellfish is unthinkable. Adjust the mix of shellfish to suit your taste and the numbers you are catering for.

Preparation time: 15 minutes
Cooking time: 30 minutes to 35 minutes
Total time: 45 minutes to 50 minutes 50 minutes

Serves: Serves 4 as a starter (or 2 as a main course)


  • For the fruits de mer (all available from the Fish Service Counter)
  • 1 large dressed crab (approx 130g)
  • 150g cooked and peeled king prawns
  • 150g cooked fantail king prawns
  • 300g cooked Madagascan crevettes
  • 8 Scottish oysters (in their shells)
  • For the roasted garlic aïoli
  • 4 cloves garlic, skin on
  • 225ml Carapelli Olive Oil Mild and Light
  • 1 large egg
  • 1 tbsp lemon juice


  1. Preheat the oven to 180°C, gas mark 4. Place the garlic on a baking tray and drizzle with 1 tbsp of the oil. Sprinkle with a little sea salt. Place in the oven and roast for 30-35 minutes until the cloves are soft.
  2. Squeeze the flesh from the roasted garlic into a blender or food processor, then add the egg and lemon juice and blend until well combined. With the motor running, pour in the remaining oil in a thin, steady stream until the mixture is thick and creamy. Adjust the seasoning to taste. Transfer to a bowl, cover and place in the fridge until required (for up to 24 hours).
  3. Assemble the platter by placing the seafood on a large serving dish. Garnish with lemon wedges and lamb's lettuce and serve with a wholemeal bread such as Waitrose Organic Old Fashioned Wholemeal Batch Bread.

Cook's tips

You can use Waitrose Lemon Mayonnaise as a simple alternative to the aïoli. Take your pick from the choice of seafood at our Fish Service Counter.



Paprika-Spiced Crab Pâté

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

Preparation time: Prepare 15 minutes, plus 30 minutes chilling

Total time: 45 minutes 45 minutes

Serves: 8


  • 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


  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


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The above article is part of the features section of laterlife.com called laterlife interest. laterlife interest contains a variety of articles of interest for visitors to laterlife.com written by a number of experienced and new journalists.

It includes both one off articles and also associated regular columns of a more specialist nature such as Healthwise, Gardener's Diary, our regular IT question and answer section called YoucandoIT and there's also 'It could be you' by Maggi Stamp laterlife's counsellor on human relationships. 


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