1 lg. loaf white bread, cubed
1 pkg. 6 - 8 oz. frozen Alaskan king crab or 7 oz. can king crab
4 hard cooked eggs, diced
1 lg. onion, finely diced
8 oz. sm. cooked shrimp
1 c. diced celery
3 c. mayonnaise
Crisp lettuce

The night before: Defrost crab if frozen; chill, if canned. Remove crust from bread and cut into 3/8 inch cubes. Combine bread cubes, eggs, and onions. Cover and refrigerate overnight. The next day: Drain and slice crab. Reserve leg piece for garnish. Combine bread with crab, shrimp, celery and mayonnaise. Chill. Serve in lettuce lined bowl. Garnish with crab leg, if desired.