1 lg. loaf sliced white sandwich bread
1 lg. onion
4 hard boiled eggs
2 sm. cans drained shrimp (frozen is better)
1 c. cubed celery
1 (7 1/2 oz.) crab meat
3 c. mayonnaise (or less)

Cut crust from bread and spread butter lightly. Cut into small cubes. Add onion and hard boiled eggs. Mix and cover. Refrigerate overnight. In morning, add shrimp, crab, mayo, celery and mix. Cover and let stand in refrigerator 3 to 4 hours before serving.