7 May 2011
|Sandwich bread||1 Large, sliced|
|Onion||1 Large, finely chopped|
|Hard cooked eggs||4 , chopped|
|Celery||1 Cup (16 tbs), finley chopped|
|Canned crab||7 Ounce (1 Can)|
|Mayonnaise||3 Cup (48 tbs)|
Cut crusts from bread.
Spread bread lightly with butter.
Cut into small cubes.
Add onions and eggs; refrigerate overnight.
Add the remaining ingedients in the morning and chill 3 to 4 hours.
Garnish with cucumbers, tomatoes, etc.
Bread Salad Recipe