New England Seafood Salad Shells


Dried cranberries and toasted walnuts give this delectable shrimp and crab salad great flavor and texture.  Served in puff pastry shells, this salad is perfect for Mother's Day, baby showers or bridal luncheons.

  • Prep: 35 minutes
  • Serves: 6
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4 9



  • 1/4 cup mayonnaise

  • 1 tbsp. Dijon-style mustard

  • 8 oz. peeled, deveined cooked shrimp, coarsely chopped

  • 6 oz. refrigerated lump crabmeat

  • 2 medium green onions, thinly sliced (about 1/4 cup)

  • 1/4 cup walnuts or pecans, toasted and chopped

  • 1/4 cup sweetened dried cranberries

  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions


  1. Stir the mayonnaise, mustard, shrimp, crabmeat, green onions, walnuts and cranberries in a medium bowl.

  2. Spoon the shrimp mixture into the pastry shells.  Serve immediately.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.


  • VIEW:
  • Green onions (or scallions) are great, raw or cooked, for adding a mild onion flavor to dishes.

On Social Media, Use #Puffpastry

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Submitted by:
Diane S.
Date: 5/6/2008

4 star rating

"I left out the cranberries. It was great party food."

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