1 (6 1/2 oz.) can crabmeat
2 (4 1/2 oz.) cans med. shrimp, deveined OR equivalent fresh or frozen
1 (8 oz.) can water chestnuts, sliced
1 (4 1/2 oz.) jar sliced mushrooms or fresh
2 c. chopped celery
1 sm. onion, chopped
1 (2 1/2 oz.) pkg. sliced almonds
4 hard cooked eggs, sliced
1 pt. Hellmann's mayonnaise
1 tsp. salt

Drain seafood well. Add the remaining ingredients. Mix carefully and refrigerate 2 to 3 hours before serving.

Serves 8 - 10 luncheon servings.