What you need
- 1 loaf white bread
- 1 lb Alabama Gulf fresh lump crabmeat
- 1 small white onion, minced
- 2 c. mayonnaise
Trim the crust from the bread. Cut the bread into bite-size pieces. Combine the bread, crabmeat and onion in a bowl and mix well. Chill, covered, in the refrigerator for 8 to 10 hours. Stir in the mayonnaise just before serving. Serve with assorted crackers.