1 loaf sandwich bread
1 sm. diced onion
8 eggs, boiled
2 cans crab (shrimp)
1/2 c. celery, chopped
3 c. mayonnaise
Chopped pimento

Cut off crust, butter each slice, cube. Add onion and chopped celery and eggs. Toss and let stand overnight. Add rest and let stand several hours refrigerated. Serves 12-20 people.