1 lg. loaf sandwich bread
1 lg. onion, minced
4 lg. hard-cooked eggs
1 c. celery, finely chopped
3 c. light mayonnaise
1 tsp. accent
2 cans shrimp
1/2 lb. crab meat (or fake)
Lettuce leaves

The day before serving: Trim crusts from bread and lightly butter (butter) on 1 side, stack 3 to 4 slices and cut into small cubes. Place in large bowl. Add finely minced onion, diced eggs and cover. Place in refrigerator overnight.

Next day add celery, mayonnaise, accent, shrimp and crab. Mix well. Chill in refrigerator at least 3 hours before serving. Serve on lettuce leaves. Garnish with small shrimp, parsley and a dash of paprika.