2 cans (4 ounces each) small shrimp, rinsed and drained
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup shredded part-skim mozzarella cheese
2 green onions, chopped
1 tablespoon Dijon mustard
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
In a large bowl, combine the first six ingredients. Drop filling by rounded tablespoonfuls into each tart shell; place on an ungreased baking sheet. Bake at 350° for 12-14 minutes or until filling is set. Serve immediately.
Editor's Note: To save time, filling can be made a day ahead.