SHRIMP-CRABMEAT SALAD
1 lg. loaf sandwich bread
4 eggs, hard boiled and chopped
1 lg. onion, chopped fine
1/4 c. pimiento, chopped
3 c. mayonnaise
1 1/2 c. celery, chopped
2 cans shrimp, drained
1 can crabmeat, drained
3 tbsp. Shedd's sauce (optional)
Remove crusts from the bread. Butter both sides and then cube. Add the eggs and onion. Refrigerate overnight. Add the shrimp, crabmeat, celery, pimiento, mayonnaise and Shedd's. Mix well and refrigerate 3 - 4 hours before serving.