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Seafood Velouté Vol-au-Vents

average rating

rate/review

prep time

25 min

total time

30 min

makes

photo by:

kraft

recipe by: kraft

What You Need

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 Kraft Mozza-Cheddar Shredded Cheese

1 Tbsp. finely chopped fresh parsley

5 pkg. (90 g each) pre-baked mini vol-au-vent shells (60 shells)

Make It

HEAT oven to 300°F.

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.

kraft kitchens tips

Make Ahead

Fill shells with seafood mixture as directed. Wrap tightly; freeze up to 1 month. When ready to serve, heat oven to 300°F. Unwrap shells; place on baking sheet. Bake 25 min. or until heated through.