Recipe
Ingredients
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1 can (5 ounces) canned chunk salmon or tuna, drained
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1 package (8 ounces) imitation crabmeat, coarsley chopped (about 1 1/4 cups)
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1/2 cup , peeled and deveined cooked shrimp
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1 can Cream of Asparagus Soup
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1/4 cup whipped dressing or mayonnaise
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1 dash hot pepper sauce
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1/4 cup buttermilk
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1/4 teaspoon dried dill weed
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1 package (10 ounces) Puff Pastry Shells, prepared according to package directions
Directions
Heat the salmon, crabmeat, shrimp, soup, dressing, hot pepper sauce, if desired, buttermilk and dill weed in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.
Spoon the seafood mixture into the pastry shells.
Watch a how-to demonstration of this recipe technique.
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