Seafood Velouté Vol-au-Vents

Puff pastry shells are the perfect crispy base for these easy-to-assemble seafood appetizers. Made with a medley of scallops, shrimp and crab in a creamy sauce and stuffed inside golden pastry shells, these Seafood Velouté Vol-au-Vents are divine!

Total Time:

25 mins / Total: 30 mins




1 can(10 fl oz/284 mL) condensed low fat condensed cream of mushroom soup
1/3 cupmilk
1/2 cupeach frozen scallops and uncooked cleaned shrimp, thawed, drained and finely chopped
1 can(170 g) crabmeat, drained, flaked
1/4 tsp.dried thyme leaves
1/4 cupCracker Barrel Shredded Mozza-Cheddar Cheese
1 Tbsp.finely chopped fresh parsley
5 pkg.(90 g each) pre-baked mini vol-au-vent shells (60 shells)


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