Shrimp for seafood salad is cooked on October 13th and cooled to 41 F (5 C) or below Cold pasteurized crab meat is added to the cooked shrimp on October 15th, combined with chilled mayonnaise and spices, plated on beds of lettuce, and placed in the cooler for banquet service on October 16th What is the use-by date for leftover panned seafood salad?