Salads And Salad Dressing
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
- 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.