"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Seafood Salad Recipe

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This recipe for Seafood Salad, by , is from The Haun Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barb Broderick
Added: Sunday, May 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf (1lb) Pepperidge Farm white bread
1 large onion, finely chopped
1 cup celery, finely chopped
4 hard boiled eggs, cubed
2 cans small shrimp
1 can crabmeat
2 cups mayo

Directions:
Directions:
Trim crust and butter bread. Cut bread into 20-25 cubes per slice. Add eggs and onion; refrigerate overnight. In morning, add celery, shrimp, crabmeat and mayo. Mix well and cover. Refrigerate 3-4 hours and serve -- can be served on lettuce cups. Serves about 12.

 

 

 

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