Crab Salad 4 A Crowd
Mrs. Michael J. Lively
1 largeloaf of whole grain white bread
1 cbutter, softened
1 largesweet onion
18eggs, hard boiled, cooled, peeled and dried
3 cmayo, made w/olive oil
2 11oz can(s)crab from costco or 4 small cans
2 ccelery, chopped
2 Tbspjohnny salt
1 tspfine ground pepper
How to Make Crab Salad 4 A Crowd
- Soften butter so when you spread it, it doesn't tear the bread [2 seconds @ a time on high in your micro should do it (not melted)]. Lightly butter both sides of bread, stack in 2 stacks on wax paper. Do not butter heels. Trim the crust from stacks. Cut stacks into cubes and put in a very large bowl.
- Chop onion and add to bread.
- Dice eggs and add to bread. Mix well w/a large slotted folding spoon. Cover tightly, refrigerate over night.
- Mix, Mayo, Johnny salt, pepper, cleaned, dried and chopped celery and crab. Cover tightly, refrigerate overnight. About an hour before you are serving the salad combine the the mayo mix w/the bread mix.