1 lg. loaf white bread, sliced and buttered
1 lg. Bermuda onion
4 hard cooked eggs
2 (7 1/2 oz.) cans sm. shrimp
1 (7 1/2 oz.) can crab
1 c. finely cut celery
3 c. mayonnaise

Cut crusts from bread; spread each slice lightly with butter. Cut into small cubes. Add diced onion and diced eggs. Refrigerate overnight. Next day add shrimp, crab, celery and mayonnaise; toss lightly. Refrigerate about 3 hours or more before serving.