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



  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon-style mustard
  • 8 ounces peeled, deveined cooked shrimp, coarsely chopped
  • 6 ounces refrigerated lump crabmeat
  • 2 medium green onion, thinly sliced (about 1/4 cup)
  • 1/4 cup walnuts or pecans, toasted and chopped
  • 1/4 cup sweetened dried cranberries
  • 1 package (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.

Shells Recipe

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