Crab And Shrimp Salad - cooking recipe

Ingredients

1 sandwich loaf fresh white bread
butter or margarine
1 large onion, chopped fine
4 hard-cooked eggs, cut up
2 cans shrimp
1 (7 1/2 oz.) can crabmeat
1 c. chopped celery
2 c. Miracle Whip
1 c. mayonnaise

Preparation

Have bread frozen.
Cut crusts from loaf.
Butter one side of each slice.
Cut into small cubes.
Mix together with the onion. Cover and refrigerate overnight.
Next morning, add the eggs, shrimp, crabmeat, Miracle Whip and mayonnaise.
Toss ingredients until well mixed.
Cover and allow to stand for 3 to 4 hours in refrigerator.
Fresh seafood or chicken also makes good salad. Serves 12.