Ingredients
- 1 can (10 fl oz/284 mL) condensed low fat cream of mushroom soup
- 1/3 cup milk
- 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)
Instructions
- Heat oven to 300F.
- Cook soup in medium saucepan on medium heat until heated through, stirring frequently.
- Stir in milk, seafood and thyme; cook 7 min., stirring occasionally.
- Stir in cheese and parsley.
- Place shells on baking sheet; remove tops.
- Fill shells with seafood mixture; replace tops.
- Bake 5 min.
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