Email this Recipe

OLD BAY® Cocktail Sauce

A familiar party staple starring classic OLD BAY taste.

OLD BAY® Seasoning

Helping seafood everywhere reach its full flavor potential.

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.


Print recipe

full page | 3” x 5” | 4” x 6”


Recipe Info

Makes 4 servings.

Prep Time: 10 minutes

Refrigerate Time: 15 minutes


Nutritional Info

Calories: 353

Fat: 25 g

Carbohydrates: 8 g

Cholesterol: 123 mg

Sodium: 1074 mg

Fiber: 2 g

Protein: 24 g



- Crab Nacho Salsa Dip

- Creamy Crab Dip

- Crispy Crab Balls

- Hot Crab Dip

- Layered Seafood Appetizer

- Maryland OLD BAY Crab Cake Dip

- OB Recipe

- OB Recipe


Join the OLD BAY Nation to check out what's going on with OLD BAY fans around the country! Click Here

Mouth watering yet? SIGN UP for more servings!