Crab tarts

I made these cute little crab puffs a few weeks ago for a Super Bowl party. Instead of the phyllo pastry, I  used puff pastry shells. I let them puff up for a few minutes in the oven, then finished baking them with the crab mixture inside. They're an easy party treat and a great filler. 

3 (2.1 ounce) packages frozen miniature phyllo tart shells

1/2 cup shredded Swiss cheese

2 eggs

1/3 cup mayonnaise

1/4 cup half-and-half cream

1 green onion, finely chopped

1/4 teaspoon salt

1/4 teaspoon ground mustard

1/8 teaspoon pepper

1 (6 ounce) can crabmeat - drained, flaked and cartilage removed

1.Place tart shells on an ungreased baking sheet. Sprinkle Swiss cheese into each shell. In a mixing bowl, combine the remaining ingredients. Spoon a teaspoonful of crab mixture into each tart shell. Bake at 375 degrees F for 18-20 minutes or until pastry is browned. Serve warm.