1 lg. loaf sandwich bread
1 onion
6 hard-cooked eggs
2 cans shrimp
2 cans crab
3/4 qt. mayonnaise (real thing)
Cherry tomatoes
Pimento for color

Trim crusts, cut each slice into 6 to 8 pieces. Butter bread. Chop onion and eggs into fine pieces. Combine bread, onion and eggs and refrigerate overnight (cover the dish).

Three hours before serving: Add drained crab, shrimp and mayonnaise. Refrigerate. Garnish with tomatoes. Serve with crackers. (Crusts may be baked and used as croutons later.) Make half a batch, it will be loads!