Puff pastry shells are the perfect crispy base for these easy-to-assemble seafood appetizers. Made with a medley of scallops, shrimp and crab in a creamy sauce and stuffed inside golden pastry shells, these Seafood Velouté Vol-au-Vents are divine!
What do I need ?
Original recipe yields 30 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 can (10 fl oz/284 mL) condensed low fat condensed cream of mushroom soup
1/3 cup milk
1/2 cup each frozen scallops and uncooked cleaned shrimp, thawed, drained and finely chopped
1 can (170 g) crabmeat, drained, flaked
1/4 tsp. dried thyme leaves
1/4 cup Cracker Barrel Shredded Mozza-Cheddar Cheese
1 Tbsp. finely chopped fresh parsley
5 pkg. (90 g each) pre-baked mini vol-au-vent shells (60 shells)
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How do I make it ?
Heat oven to 300°F.
Cook soup in medium saucepan on medium heat until heated through, stirring frequently. Stir in milk, seafood and thyme; cook 7 min., stirring occasionally. Stir in cheese and parsley.
Place shells on baking sheet; remove tops. Fill shells with seafood mixture; replace tops.
Bake 5 min.
Kraft Kitchen Tips!
Fill shells with seafood mixture as directed. Wrap tightly; freeze up to 1 month. When ready to serve, heat oven to 300°F. Unwrap shells; place on baking sheet. Bake 25 min. or until heated through.
Calories From Fat
% Daily Value
Total fat 6 g
Saturated fat 1 g
Cholesterol 10 mg
Sodium 160 mg
Total carbohydrate 8 g
Dietary fibre 0 g
Sugars 0 g
Protein 3 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.