Recipe courtesy of National Fisheries Institute.
3 frozen puff pastry shells, baked according to package directions or 6 slices firm-textured white bread, toasted, cut diagonally
1 (10.75-ounce) can condensed cream of mushroom soup
1/2 cup milk
2 tablespoons sherry
1/4 teaspoon paprika
1 large egg
8 ounces surimi seafood, crab or lobster flavored, flake or chunk style
- In heavy saucepan, mix soup with milk, sherry and paprika. Heat, stirring often, until bubbling hot over medium-high setting.
- Meanwhile, beat egg until foamy in heat-resistant mixing bowl. Gradually whisk hot mixture into egg, return to saucepan, stir in surimi seafood and continue to heat, stirring constantly, until thickened and hot throughout.
- Serve immediately in pastry shells or over toast points.
Makes 2 servings.
Recipe and photograph courtesy of National Fisheries Institute.