South Devon crab claw and pickled cucumber salad with watermelon and a Kikkoman soy and sesame dressing.

Simon Hulstone

Simon Hulstone

27th March 2014
Simon Hulstone

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.


  • 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


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.

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