Crab Salad - Seafood recipe at Just Great Recipes

Crab Salad 1 load sandwich bread ½ small onion, chopped fine 4 hard cooked eggs, chopped 1 (7 oz) can crab 2 cans shrimp 1 cup diced celery 2 cups mayonnaise Trim crust; butter slices of bread and dice. Mix cubes with onion and eggs. Cover and let stand overnight in refrigerator. Four hours before serving, mix the remaining ingredients with the bread mixture. Refrigerate until ready to serve. Mix again. Keep fluffy and light, not packed. Serve on lettuce leaf.

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