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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

SEAFOOD SALAD Recipe

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This recipe for SEAFOOD SALAD, by , is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Vicky Cranford Clinkenbeard

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf white sandwich bread, cut off crusts
4 hard boiled eggs
1 large onion
2 5 oz, cans of shrimp, drained and diced
2 5 oz. Cans of crab, drained
1 cup celery, diced finely
3 cups mayonnaise

Directions:
Directions:
Night before, butter bread, and cut in cubes. Add onion and eggs, mix well. Cover and refrigerate over night. Next morning add shrimp, crab, celery and mayo. Mix well. Cover and let stand 2 hours and serve.

Personal Notes:
Personal Notes:
“You can make many plans, but the Lord’s purpose will prevail.”
Proverbs 19:2

 

 

 

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