1 1/2 lb. loaf sandwich bread (Pepperidge Farm thin white)
1 sm. onion, chopped
7 oz. can crab meat or mock crab legs
1 (4 oz.) can med. shrimp, drained
4 hard-boiled eggs, chopped
1 c. celery, chopped
3 c. mayonnaise

Trim crusts from bread, butter bread and cut into cubes. Mix with onion and eggs. Cover and refrigerate overnight. Before serving, mix in rest of ingredients and chill.