Shrimp-Crab Bread Salad - cooking recipe

Ingredients

1 large loaf sandwich bread
1 large onion, finely chopped
4 hard-cooked eggs, finely chopped
1 (7 1/2 oz.) can crab meat
1 c. celery, finely cubed
3 c. tart mayonnaise (or Miracle Whip)

Preparation

Remove crusts from bread; spread lightly with butter.
Cut each slice into 20 small cubes.
Add onion and eggs.
Refrigerate overnight.
Add shrimp, crab meat, celery and mayonnaise.
Mix well.
Cover and refrigerate for 3 to 4 hours.
Serves 8 to 12 people.