Seafood salad for a crowd

50 servings

Ingredients

Quantity Ingredient
Serves 50
4 eaches Loaves white bread, sliced
1 pounds Soft butter or margarine
3 bunches Green onions, chopped
2 eaches Green peppers, cut in thin strips
2 eaches Red peppers, cut in thin strips
24 eaches Hard boiled eggs, chopped
3½ pounds Fresh crab, shrimp or pollack
OR 128 grams canned crab or shrimp
4 cups Mayonnaise
¼ cup Lemon juice
50-100 lettuce leaves
50 eaches Lemon wedges

Directions

Cut crust off bread slices, butter well then cube. Chopp eggs and vegetables (except lettuce). Combine the vegetables, bread and eggs in a plastic bag. Refrigerate overnight. Drain crab and mix with bread mixture, mayonnaise and lemon juice. Refrigerate for about 4 hours, then it can be served on lettuce leaves with lemon wedges.

Origin: Homestyle, Canadian Classics, Ladies of the Royal Purple.

Shared by: Sharon Stevens, July/95.

Submitted By SHARON STEVENS On 08-15-95

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