1 lg. loaf sliced white sandwich bread
Butter
1 lg. onion, chopped
4 hard boiled eggs, chopped
2 (5 oz.) cans sm. shrimp, drained
1 c. celery, finely cubed
3 c. mayonnaise
1 (7 1/2 oz.) can crab meat

Cut crust from bread. Spread slices lightly with butter and cut each slice into 20 cubes. Combine onion, eggs and bread. Refrigerate overnight. Add shrimp, crab, celery and mayonnaise. Mix lightly. Cover and refrigerate 3 or 4 hours, or overnight for best results. It's good made with canned salmon or tuna and shrimp or crab.