1 pkg. Pepperidge Farm Patty shells
1 c. sliced celery
1/3 c. diced green pepper
2 tbsp. butter
2 tbsp. flour
1 1/2 c. milk
1 c. shredded Cheddar cheese
1 tsp. dry mustard
1/2 tsp. paprika
1 1/4 c. cooked shrimp
1 1/4 c. cooked crab meat
2 tbsp. chopped parsley
1/2 cube Knorr beef flavor bouillon

Prepare patty shells according to directions. Meanwhile, in saucepan, cook celery and green pepper in butter until tender. Add flour and cook, stirring until smooth and bubbling. Remove from heat and gradually blend in milk. Add bouillon cube. Cook, stirring until thickened and smooth. Add remaining ingredients. Heat, stirring occasionally until cheese is melted and seafood is hot. Spoon into and on top of patty shells. Garnish with red paprika and parsley. Serve with baby peas and carrots.