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!
|1 can||(10 fl oz/284 mL) condensed low fat condensed cream of mushroom soup|
|1/2 cup||each 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 cup||Cracker 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)|