1 c. diced celery
6 cubed boiled eggs
2 (6 oz.) cans crab
2 (6 oz.) cans shrimp
1 c. diced onion
1/2 c. finely chopped green pepper
1 1/2 c. mayonnaise
1 lg. loaf thin sliced sandwich bread

Butter both sides of each slice of bread. Cut off crust and cut into cubes. Refrigerate overnight. Combine all ingredients. Season to taste.