Dungeness Crab Cocktail
- 1 pound Dungeness crab meat
- 3 Tbsp. lemon juice
- 3 Tbsp. extra virgin olive oil
- 1 cup thinly sliced fennel bulb
- Salt & pepper to taste
- 1) Toss all ingredients together in a mixing bowl and season to taste.
- 2) Serve in a tall martini glass topped with crumbled Lay’s Kettle Cooked Sun-Dried Tomato and Parmesan Potato Chips.
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