CRAB SALAD

CRAB SALAD

12 slices bread, crust removed, buttered and cubed
1/2 cup green onions
1 cup finely chopped celery
3 boiled eggs, chopped
1 pound crabmeat
1 cup mayonnaise
1 tart red apple-Jonathan

Mix bread, onion, celery and eggs together by hand and refrigerate for 24 hours. 3 hours before serving add crab, mayonnaise and apple. Mix together. Serve on a bed of lettuce or in a tomato rose.