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

Recipe

Ingredients

  • 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

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

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.

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

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

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

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

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