Virgin Mary Crab Salad

A unique and creative spin on a traditional cocktail, packed with flavor and topped with crab meat & a flavorful dressing.


1 lb. Phillips Crab Meat
8 oz. romaine lettuce, chopped
2 stalks celery, chopped
6 oz. red pepper, chopped
2 scallions, minced

1/4 c. ketchup
2 tsp. Worcestershire sauce
2 tsp. horseradish
1/4 c. red wine vinegar
2 Tbsp. extra virgin olive oil
1/2 tsp. celery seed
1/2 tsp. black pepper
2 Tbsp. fresh lime juice
1/2 c. tomato juice
Optional: 1 tsp. hot sauce

Cooking Instructions
  • In medium bowl, whisk all dressing ingredients together. Chill until ready to serve.
  • In separate bowl, mix all salad ingredients together, except crab meat.
  • Toss salad with prepared dressing. Gently fold in crab meat and serve.
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