Yield: 8 Servings
|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