Popular on the West Coast from Seattle to San Fran (where it’s typically served with Dungeness Crab), this refreshing summer salad is best dressed with hard boiled eggs, tomato wedges and the characteristic pink “Louis dressing.” This version is tangier with the addition of OLD BAY®.
1/2 cup mayonnaise
1/4 cup McCormick®Extra Hot Cocktail Sauce for Seafood
Or Old Bay Cocktail Sauce
2 green onions finely chopped
2 teaspoons Old Bay Seasoning
1 pound lump crabmeat
1/2 cup celery chopped
1 bag (8 ounces) salad greens
2 hard-cooked eggs cut into wedges (optional)
1 medium tomato cut into wedges (optional)
In a medium bowl mix mayo cocktail sauce green onions and OLD BAY. Refrigerate 1/2 of the dressing to serve with salad. Add crab and celery to remaining mixture and toss gently to coat. Cover.
Refrigerate 15 minutes or until ready to serve.
Divide salad greens among serving plates. Spoon crab mixture over greens. Garnish with eggs and tomatoes. Serve with reserved dressing.
Use light mayo to save 100 calories and 12g fat per serving.