Virgin Mary Dressing:
1/4 cup ketchup
2 tsp. Worcestershire sauce
2 tsp. horseradish
1/4 cup red wine vinegar
2 Tbsp. extra virgin olive oil
1/2 tsp. celery seed
1/2 tsp. black pepper, freshly ground
2 Tbsp. lime juice, fresh
1/2 cup tomato juice
1 tsp. hot sauce (or to taste, optional)

Salad:
8 oz. romaine lettuce, chopped
2 stalks celery, cut into 1/2" chunks (about 3 oz.)
1 medium red pepper, cut into 1/2" chunks (about 6 oz.)
2 large tomatoes, seeded and cut into 1/2" chunks (about 14 oz.)
2 scallions, minced (about 2 oz.)
1 lb. Phillips Crab Meat

How to make this recipe:
1. In medium bowl/ whisk all dressing ingredients together. Chill until ready to serve.

2. In separate bowl, mix all salad ingredients together, except crab meat.

3. Toss salad with prepared dressing. Gently fold in crab meat and serve. Serves 8