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.