1 (16 oz.) loaf white sandwich bread
1/2 c. butter, softened
1 c. chopped onion
1 c. chopped celery
6 hard cooked eggs, chopped
1 (6 1/2 oz.) can shrimp, drained
1 (6 1/2 oz.) can crabmeat, drained
2 c. mayonnaise

Trim crusts from bread and butter both sides of each piece. Cut into cubes (approximately 1 inch square). Mix bread crumbs with chopped egg and onion and put in tightly closed container (non metal) and refrigerate overnight. The next day, add the remaining ingredients and toss well. Serve on a lettuce leaf with hot rolls.