Prepare rice according to package directions. Cool.
Place rice in large bowl. Add crabmeat, celery, tomato, onion and mayonnaise; mix lightly. Combine vinegar, oil, hot pepper sauce, mustard, garlic, salt and basil in jar with tight-fitting lid; shake well. Pour over rice mixture; toss gently to coat. Refrigerate 2 hours. Garnish, if desired.
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