How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Seafood Veloute Vol-au-Vents?

You need 8 ingredients. The key ingredients include: 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, and more.

Is Seafood Veloute Vol-au-Vents suitable as seafood?

Yes, Seafood Veloute Vol-au-Vents falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Seafood Veloute Vol-au-Vents?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Veloute Vol-au-Vents Recipe

Name: Seafood Veloute Vol-au-Vents
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Try this homemade Seafood Veloute Vol-au-Vents recipe the whole family will love. Made with condensed low fat cream of mushroom soup, milk, shrimp and c…

This Seafood Veloute Vol-au-Vents relies on simple, everyday ingredients such as milk, dried thyme leaves and finely chopped fresh parsley. It comes together quickly and makes 4 servings, at about 94 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

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)

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Quick Info

Servings
4 servings
Calories
94 kcal
Category
Seafood

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