Shrimp and Crab Salad

1 loaf sandwich bread, trimmed crusts and cubed
6 hard cooked eggs, chopped
4 stalks selery, chopped
1 bunch green onions, thinly sliced

Mix together and refrigerate over night.

Before serving, add:2 cans crabmeat (drained)
2 cans shrimp
1 pint mayonnaise, thinned with milk
salt and pepper to taste


Submitted by Judy Elliott.

Recipe submitted in 1984.

Comments:





Additional Information
Recipes in the Salads Chapter
Recipes Submitted by Judy Elliott


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