Luncheon Crab And Shrimp Salad Recipe
Servings: 12
Ingredients
- 1 sm. loaf sandwich bread, cubed
- 1 c. celery, diced
- 1/2 sm. onion, minced finely
- 4 hard boiled Large eggs, minced
- 1/2-1 pound cooked shrimp
- 3 c. mayonnaise
- 1 pound lump crab meat
Directions
- Butter bread first, then cube. Add in onion and egg. Mix and chill overnight. Add in other ingredients next a.m. Garnish with cut tomatoes, avocado, etc.
- Note: Bread is easier to butter if slightly stale.
- May substitute 2 cans small shrimp (wash and drain), or possibly 1/2 to 1 lb. frzn shrimp, cooked.
- May substitute 1 (7 1/2 ounce.) can crab meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 12 servings | |
| Calories 513 | |
| Calories from Fat 436 | 85% |
| Total Fat 49.21g | 62% |
| Saturated Fat 7.17g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 499mg | 21% |
| Potassium 248mg | 7% |
| Total Carbs 2.66g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.65g | 0% |
| Protein 15.76g | 25% |
