New England Seafood Salad Shells

Campbell's New England Seafood Salad Shells Recipe

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.

At a glance


35 min.


35 min.



Made With

  • Pepperidge Farm® Puff Pastry Shells

    Pepperidge Farm® Puff Pastry Shells

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What You'll Need

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 onions, 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

How to Make It

  • 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.

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