KATHRYN'S SHRIMP AND CRAB SALAD 1 large loaf unsliced white bread 1 large onion 4 hard-cooked eggs 2 (7 1/2 oz.) cans small shrimp, drained 1 (7 1/2 oz.) can crab 1 c. cubed celery 3 c. mayo (not salad dressing) garnishes: cherry tomatoes, sliced cukes, greens for salad 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |