1 loaf white sandwich bread, sliced 2 cans crab, drained 1 can tiny shrimp About 3 c. mayonnaise 4 hard-boiled eggs 1 sm. onion, chopped 1 c. celery, chopped
Freeze the bread. This makes it easier to cut. Butter the bread, trim off crusts and cube. Ad 4 hard boiled eggs and the onion; mix well and refrigerate overnight. Four hours before serving, add the crab, shrimp and one cup chopped celery and enough mayonnaise to moisten. This makes a large salad. Would serve 10 to 12.
