| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Cajun |
Salads |
8 |
Servings |
INGREDIENTS
| 1 |
|
Loaf (16 oz) white bread |
|
|
Butter or margarine |
| 1 |
sm |
Red onion;, chopped |
| 6 |
lg |
Hard-boiled eggs;, chopped |
| 2 |
cn |
(4 oz) shrimp;, drained |
| 1 |
cn |
(5 oz) crab meat;, drained |
| 1 |
c |
Diced celery |
| 1 3/4 |
c |
Mayonnaise; or to taste |
| 1/4 |
ts |
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
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