Title: Spread the Crabs Salad
Categories: Salad
Yield: 8 Servings

1		16 oz loaf white bread
		Butter or margarine
1	sm	Red onion;, chopped
6	lg	Hard-boiled eggs;, chopped
2		4 oz cans shrimp;, drained
1		5 oz can crab meat;, drained
1	c	Diced celery
1 3/4	c	Mayonnaise; or to taste
1/4	ts	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! Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Carole Rock

previous

next