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
icon-shells

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.

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Comments

More Recipes