8 to 10 slices white bread
1 c. celery, diced
1/2 c. onion, diced
2 hard-boiled eggs, chopped
1 can shrimp
2 cans crabmeat
1 c. mayonnaise

Trim crusts, lightly butter and cut bread into cubes. Add celery, onion and eggs. Cover and refrigerate overnight.

Add shrimp, crabmeat and mayonnaise. Mix well until all is moist. Serve with crackers or in a bed of salad greens.

Submitted by: Jessica Munoz