1 c. cooked shrimp, chopped
1/2 c. chopped ripe olives
2/3 c. chopped celery
1 c. crabmeat, picked over
2 chopped hard cooked eggs

2/3 c. mayonnaise
2 tsp. grated onion
1/4 tsp. dill weed
2 tsp. lemon juice
1/4 tsp. salt

Spread on 8 slices of French bread (buttered). Garnish with 8 green pepper rings, 8 ripe olives, parsley or watercress. Serves 4.