Imitation Crab Salad

6 eggs

½ (1 pound) loaf sourdough bread, cubed

1 pound imitation crabmeat, flaked

3 stalks celery, chopped

½ small onion, chopped

1 cup mayonnaise

2 tablespoons sour cream

salt and pepper to taste

Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Trim crust from bread and dice into cubes.

In a large bowl, combine the bread cubes, eggs, crab, celery, onion, mayonnaise, sour cream and salt and pepper. Mix together well and refrigerate until ready to serve.