Shirley's Recipes

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Name: Shrimp, Crab and Bread Salad
Key Ingredient: white bread
Preparation: mix, refrigerate
Cuisine: American
Source: Ellie McWilliams
Food Group: fish
Meals: lunch, dinner, party, picnic
Courses: salad
Temperature: cold
Effort: easy
Prep. Time: :45
Elapsed Time: 13:00
Occasion: party
Servings: 12

1 large loaf white sandwich bread
Butter
1 large onion, finely chopped
4 eggs, hard-cooked and finely chopped
3 (4 ounce) cans small shrimp, drained
2 (6 ounce) cans crab, drained
1 cup finely cubed celery
3 cups Best Food Mayonnaise

Cut crusts from bread and spread slices lightly with butter. Cut into small cubes so that each slice is cut into about 20 cubes. Add onion and eggs. Refrigerate overnight. In morning, add shrimp, crab, celery and mayonnaise. Mix lightly to combine very well. Cover and let stand 3 to 4 hours in refrigerator before serving.


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