1 1/2 lb. white bread
1 flat tin crabmeat
3 flat cans shrimp
4 hard-boiled eggs, shelled
2 1/2 c. Best Foods mayonnaise
Juice from 1 lemon

Trim crust from bread and discard. Cut bread into 1/2 inch cubes. Remove bony membrane from crabmeat and flake. Combine all ingredients in large bowl and mix well. Pat into 9x13x2 inch pan. Chill overnight. Cut into squares and serve on lettuce. Serves 12 to 15.