This can also be served as a hot seafood dip, just cut the pieces smaller
- 8 Tbsp
- butter (do not substitute margerine!!)
- 8 Tbsp
- 4 c
- 8 oz
- cojack cheese
- 12 oz
- imitation crab flakes (for super seafood fans you can add more)
- 3 oz
- fresh baby spinach
- 1 bag(s)
- medium cooked shrimp or bay scallops
- salt and pepper to taste
- 1 box
- pepperidge farms puff pastry shells
For shrimp, remove tails and rinse. Drain well.
Prepare pastry shells according to directions. Keep warm until ready to serve
Wash and remove long end stems from spinach
Slice imitation crab into smaller flakes
Continue whisking until sauce is nicely thick.
Add remaining ingredients, stir over low heat until cheese is completely melted
Remove shell tops and fill with gravy, garnish with shell top
Can also be served over biscuits, croissants,even toast.