Name: Bread-Crab Salad
Ingredients: 18 slice about 1/2-inch squares white bread, without crust, cubed; 2 tbsp finely chopped onions; 3 hard-cooked eggs, chopped; 1 can or 2 cans of either crab or shrimp; drain well crab; 1 can or 2 cans of either crab or shrimp; drain well shrimp; 1 cup finely chopped celery; salt and pepper to taste; 1.5 cup mayonnaise

Salads And Salad Dressing

8 ingredients

Print 3″×5″ card Print 4″×6″ card

Ingredients

18 slice about 1/2-inch squares white bread, without crust, cubed
2 tbsp finely chopped onions
3 hard-cooked eggs, chopped
1 can or 2 cans of either crab or shrimp; drain well crab
1 can or 2 cans of either crab or shrimp; drain well shrimp
1 cup finely chopped celery
salt and pepper to taste
1½ cup mayonnaise

Method

Mix the bread cubes, finely chopped onions and chopped hard-cooked eggs together and let stand overnight.
About 3-4 hours before serving, add 1 can crab and 1 can shrimp (or 2 cans of either, drained well), and 1 cup finely chopped celery.
Add salt and pepper to taste and 1 1/2 cups mayonnaise. Mix all together.

Notes

Marked "Excellent". Recipe from Shirley Ennis.

Original card

The recipe above was transcribed from this scan of Vera’s original card.