Spread The Crabs Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Cajun | Salads | 8 | Servings |
INGREDIENTS
| 1 | Loaf, 16 oz white bread | |
| Butter or margarine | ||
| 1 | Red onion, chopped | |
| 6 | Hard-boiled eggs, chopped | |
| 2 | 4 oz shrimp drained | |
| 1 | 5 oz crab meat drained | |
| 1 | c | Diced celery |
| 1 3/4 | c | Mayonnaise, or to taste |
| 1/4 | t | Cajun seasoning |
INSTRUCTIONS
Remove crusts from each slice of bread; discard crusts. Butter the slices. Cut each slice into small cubes and place in a large bowl. Toss the remaining ingredients with the bread cubes and refrigerate overnight. NOTES : It is unreal how the bread disappears into the flavor and all you can taste is the shellfish! Recipe by: Carole Rock Posted to MC-Recipe Digest V1 #688 by Crane Walden <cranew@foothill.net> on Jul 24, 1997
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”
Nutrition (calculated from recipe ingredients)
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Calories: 311
Calories From Fat: 237
Total Fat: 26.7g
Cholesterol: 154.1mg
Sodium: 467.9mg
Potassium: 92.4mg
Carbohydrates: 13.2g
Fiber: <1g
Sugar: 4g
Protein: 5.3g