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6 hardboiled, cooked eggs, cut up
1 large loaf sandwich bread
1 large onion, chopped fine
2 cans crab, drained
2 cans shrimp, drained
3/4 quart mayonnaise
butter, softened

Trim crusts from sandwich bread. Butter each slice and cut into 6
cubes. Add onions and eggs. Mix together and refrigerate
overnight. Three hours before serving, add crab, shrimp and
mayonnaise. Toss throughout and refrigerate. Serve on crackers.

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