Seafood Yummo - cooking recipe

Ingredients

1 loaf white Pepperidge Farm bread (1 lb. size; do not substitute)
3 hard-boiled eggs, chopped fine
1/4 c. finely chopped onion
1 pt. mayonnaise
1 c. finely chopped celery
1 can shrimp, drained and mashed
1 can crabmeat, drained and flaked

Preparation

Cut off crusts of bread and cut each slice into 24 cubes.
Put in large bowl with tight fitting cover.
Add chopped eggs and chopped onion.
Cover and refrigerate for at least 12 hours.
Next day, add 1 pint mayonnaise, chopped celery, shrimp and crabmeat. Refrigerate at least 3 hours; overnight is best.
Keeps well. Serve with crackers or chips.