In a mixing bowl, combine the diced onion, red bell pepper, and minced garlic. Sauté these ingredients in a skillet over medium heat until they are soft and fragrant, about 3-4 minutes. Allow the mixture to cool slightly before adding it to the cream cheese.
In the same bowl, add the softened cream cheese, mayonnaise, grated Parmesan cheese, shredded crab meat, chopped chives, Worcestershire sauce, Dijon mustard, lemon juice, sea salt, and black pepper. Mix everything together until well combined and creamy.
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the thawed puff pastry sheets to about 1/8 inch thick. Cut the pastry into squares or circles, depending on your preference.
Place a generous tablespoon of the crab filling in the center of each pastry square or circle. Fold the pastry over the filling and pinch the edges to seal. You can also use a fork to crimp the edges for a decorative touch.
Arrange the filled crab puffs on a baking sheet lined with parchment paper. If desired, brush the tops with an egg wash for a golden finish. Bake in the preheated oven for 15-20 minutes or until they are puffed and golden brown.
Once they are done baking, remove the crab puffs from the oven and allow them to cool for a few minutes. Garnish with extra chopped chives before serving with your favorite dipping sauce.
