KATHRYN'S SHRIMP AND CRAB SALAD|
1 large loaf unsliced white
1 large onion
4 hard-cooked eggs
2 (7 1/2 oz.) cans small
1 (7 1/2 oz.) can crab
1 c. cubed celery
3 c. mayo (not salad dressing)
garnishes: cherry tomatoes,
sliced cukes, greens for
Cut crust from bread; slice. Cut into small cubes so
each slice is in about 20 cubes. Add onion and eggs that have
been chopped finely. Refrigerate overnight. In morning, add
seafood, celery and mayo. Mix lightly to combine well. Mayo
should be tart, not salad dressing. Cover; let it refrigerate
3 to 4 hours. Serve on salad greens; garnish.
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