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1 large loaf sandwich bread (white)
1 small onion, grated or chopped
4 hard cooked eggs
1 (7 oz.) can crab
2 (7 oz.) cans shrimp
1 c. chopped celery
1-1/2 c. mayonnaise
1-1/2 c. Miracle Whip

The night before, cut the crust off bread: butter one side and cut
into cubes. Mix bread cubes, onion and eggs. Cover and
refrigerate overnight.

The next morning, add rest of ingredients and let stand in
refrigerator, covered, at least 4 hours. Serves 12

If regular size loaf of bread is used, cut mayonnaise to 2 cups.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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