1 (1 lb. 6 oz.) sandwich loaf bread
1 sm. onion, diced fine
4 hard cooked eggs
1 can crab meat or 1/2 lb. fresh
2 cans shrimp
1 c. diced celery
3 c. mayonnaise

Trim crust from bread. Butter slices and dice. Mix bread with onion and egg. Cover and let stand in refrigerator overnight. Four hours before serving, add rest of the ingredients to bread and mix well. Refrigerate. Mix again when ready to serve. Serves 12-14.