Spread the crabs salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Loaf (16 oz) white bread | |
| 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 |
Directions
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