Seafood Salad - cooking recipe

Ingredients

1 (6 1/2 oz.) can crabmeat
1 (8 oz.) can water chestnuts, sliced
1 small onion, diced
1 tsp. salt
1 (4 1/2 oz.) can mushrooms, drained
2 (4 1/2 oz.) cans shrimp
2 c. chopped celery
1 (2 1/2 oz.) pkg. sliced almonds
1 pt. Hellmann's mayonnaise

Preparation

Drain the seafood well.
Add remaining ingredients.
Toss carefully and refrigerate 2 to 3 hours. Serve on lettuce, if desired.