- 200g picked crab claw meat
- 2 cucumbers peeled
- 1 small watermelon
- Radish shoots
- 25ml champagne vinegar
- 25ml sugar
- 10ml water
- 5 fennel seeds
- 25ml Kikkoman soy sauce
- 5ml toasted sesame oil
- 10ml runny honey
- 40ml rapeseed oil
South Devon crab claw and pickled cucumber salad with watermelon and a Kikkoman soy and sesame dressing.
Simon Hulstone
27th March 2014
South Devon crab claw and pickled cucumber salad with watermelon and a Kikkoman soy and sesame dressing.
Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following South Devon crab claw and pickled cucumber salad with watermelon and a Kikkoman soy and sesame dressing. recipe a try in your kitchen? by Simon Hulstone.
Ingredients
Method
Using a peeler, peel long strips from top to bottom of the cucumber as thinly as possible, peel only the flesh and turn the cucumber when nearing the seeds, do this to 1 of the cucumbers. The other cucumber using a melon baller, ball the cucumber and set the balls aside.
Peel and slice the watermelon into 2cm thick slices, place the slices into a vacuum pac bag and then vacuum on full, the bag will go tight and the watermelon will compress. Remove melon from the bag and cut into cubes or slices as desired. The cucumber balls can also be vacuumed in this way.
Mix the Kikkoman soy and the honey together, and slowly add the sesame oil and rapeseed oil until combined, set aside.
Arrange the crab meat pieces and compressed salad as you like and drape the cucumber peelings over to create different shapes, garnish with the radish shoots and or any other salad items, dress the plate with the Kikkoman soy dressing and serve.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
