OLD BAY CRAB LOUIS SALAD

Make this refreshing summer seafood salad a day ahead and refrigerate until ready to serve. Garnish with hard-cooked egg and tomato wedges for a traditional crab Louis salad finishing touch.

1/2 cup mayonnaise
1/4 cup McCormick® Golden Dipt® Extra Hot Cocktail Sauce
OR 1/4 cup McCormick® Golden Dipt® Seafood Cocktail Sauce
2 green onions, finely chopped
2 teaspoons OLD BAY® Seasoning
1 pound lump blue crab* or Dungeness crabmeat
1/2 cup chopped celery
1 bag (8 ounces) salad greens
2 hard-cooked eggs, cut into wedges (optional)
1 medium tomato, cut into wedges (optional)

Mix mayonnaise, cocktail sauce, green onions and Old Bay in medium bowl. Refrigerate 1/2 of the sauce to serve with salad. Add crab and celery to remaining sauce; 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, if desired. Serve with reserved dressing.

A Taste For Health Tip: Use light mayonnaise to save 100 calories and 12g fat per serving.