1 lg. loaf white bread
1/2 c. finely chopped yellow onion
4 hard-boiled eggs, finely chopped
3 c. mayonnaise
1 c. finely chopped celery
2 cans shrimp
1 can crab

THE NIGHT BEFORE: Lightly butter each slice of bread, cut crusts off and slice into small squares, about 20 each slice. Add onions and eggs and refrigerate overnight.

IN THE MORNING: Add celery, shrimp, crab, and mayonnaise. Toss lightly, cover and chill 5-6 hours.