1 c. celery, chopped fine
6 - 12 slices white bread
1 - 7 ½ oz can crab
2 cans shrimp, drained (can use frozen)
1 small white onion, minced
4 hard boiled eggs, cut fine
2 c. mayonnaise
Juice of 1 large lemon (or bottled)
Cut crust off bread and spread each slice with butter.
Cut each slice into small cubes.
Add celery, onion, and eggs.
Refrigerate overnight.
Next day, add crab, shrimp, mayonnaise, and lemon juice.
Mix lightly to combine well.
Cover and let set for at least 4 hours. (Do not use salt and pepper).