1 loaf white French bread
1/2 c. chopped celery
1/2 c. chopped green onions
4 oz. crab
4 oz. shrimp
2 c. best quality mayonnaise

Trim crust form bread. Cube the bread into bite-size pieces. Mix the bread cubes with the chopped onion and celery. Store in the refrigerator 2 hours to overnight in a covered bowl to let the bread absorb the flavor of the onions. If canned shrimp and crab are to be used, drain all the liquid. Fresh seafood is preferable. Combine the seafood and mayonnaise with the bread mixture. This is best if prepared the night before.

This is a versatile salad. At tailgate parties, it's delicious spooned onto Melba toast rounds or stuffed into cherry tomatoes. Served in lettuce cups and garnished with fresh vegetable slices, it's an elegant but economical light lunch.