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Luncheon Crab And Shrimp Salad Recipe

by CookEatShare Cookbook

Ingredients

1 sm. loaf sandwich bread, cubed 1 c. celery, diced 1/2 sm. onion, minced finely 4 hard boiled Large eggs, minced

1/2-1 pound cooked shrimp 3 c. mayonnaise 1 pound lump crab meat

Directions

1. Butter bread first, then cube. Add in onion and egg. Mix and chill overnight. Add in other ingredients next a.m. Garnish with cut tomatoes, avocado, etc.
2. Note: Bread is easier to butter if slightly stale.
3. May substitute 2 cans small shrimp (wash and drain), or possibly 1/2 to 1 lb. frzn shrimp, cooked.
4. May substitute 1 (7 1/2 ounce.) can crab meat.

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