Crab Cocktail

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

Cocktail Sauce:

  • 1 can (14½ -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.


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