Well if crab are now fish, there’s no reason why they wouldn’t have skin. 
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Bubbly.
And Caviar.
Mentaiko (cured Pollack Roe).
Yakitori and Short Ribs.
When you need to go BIGGER. Tomahawk Steak 
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I recently paid way too much to sample a bunch of international Lay’s/Walker’s flavors via Amazon, and I have to say that I didn’t really find any of them to be all that memorable except the Walker’s Ketchup flavor as quite good and worth the occasional indulgence and the Walker’s Pickled Onion flavor for being a bit too sour for my liking.
There was only one Asian shellfish-inspired flavor I found to be “good,” but it wasn’t memorable enough for me to remember which one it was; the rest ranged from “bad” to “meh.”
I think my favorite Lay’s flavor I haven’t seen in a few years is the Kettle-style Wasabi Ginger flavor – that one elevated my Tuna Noodle Casserole to another level!! 
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I’d be wary of trying these. They look tainted to me.
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Squid and lobster!
Shoot, I just realized that the top photo is kinda blurry.
At least most of these flavors are savory/umami. China had some odd ones back in the day … blueberry and lemon iced tea come to mind. Then again, I like Royce’s chocolate potato chips.
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Those are fun!
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My PIC deemed these awful & inedible, I thought the flavor took a bit to get used to, but then it worked well as a savory snack with my Kölsch 
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There’s also a Korean BBQ Wings but they are pretty much flavorless.
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