Spread the crabs salad

Yield: 8 Servings

Measure Ingredient
1 \N Loaf (16 oz) white bread
\N \N Butter or margarine
1 small Red onion;, chopped
6 larges Hard-boiled eggs;, chopped
2 cans (4 oz) shrimp;, drained
1 can (5 oz) crab meat;, drained
1 cup Diced celery
1¾ cup Mayonnaise; or to taste
¼ teaspoon Cajun seasoning

Remove crusts from each slice of bread; discard crusts. Butter the slices.

Cut each slice into small cubes and place in a large bowl. Toss the remaining ingredients with the bread cubes and refrigerate overnight.

NOTES : It is unreal how the bread disappears into the flavor and all you can taste is the shellfish!

Recipe by: Carole Rock Posted to MC-Recipe Digest V1 #688 by Crane Walden <cranew@...> on Jul 24, 1997

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