Crab Cocktail

      This recipe courtesy of Sharon Wiest, Executive Chef, Culinary Center in Lincoln City

      Cocktail Sauce:

      • 1 can (14 1/2 -oz), diced tomatoes, drained

      • 1/2 cup prepared chili sauce

      • 4 tablespoons prepared horseradish

      • 1 tablespoon fresh lemon juice

      • Black pepper, freshly ground

      • 1/2 teaspoon sea salt

      1. Place all ingredients in food processor and blend until smooth. Taste and adjust seasonings.

      2. Refrigerate until ready to serve.


      • 1 cup celery, small dice

      • 1 cup cucumber, peeled, seeded, small dice

      • 1 pound cooked Dungeness crab, picked

      • 1 lemon, cut in wedges

      • Cocktail sauce (see above)

      1. In martini glasses divide the celery and cucumber.

      2. Spoon a big dollop of cocktail sauce over the vegetables. Top with crab.

      3. Serve with a lemon wedge.