Crab Puffs

Preparation

Preheat the oven to 375°F.
In a small mixing bowl, combine 1 cup mayonnaise, tarragon, 1/2 tsp Old Bay, scallions, tabasco, lemon juice, salt, and pepper. Fold in the crabmeat, being careful not to break it up too much.
Let the puff pastry thaw only just enough to be able to be cut without breaking. Using a ruler, mark lines every 2" widthwise and lengthwise to form a grid. Cut out the 2" square pieces from the pastry.
Using a mini muffin pan, spray the indentations with nonstick food spray. In each cup, place a square of puff pastry and gently press down so that the center is flat against the bottom of the indentation. Using a spoon, place a small amount of the crab mixture into the center of each piece of puff pastry. Place into the oven and bake for approximately 20–30 minutes until the pastry has puffed and is golden brown. As these cook fairly quickly, cook them in small batches so your guests eat them piping hot.
While the puffs are baking, combine 1/2 cup mayonnaise, 2 tsp Old Bay, and ketchup in a small mixing bowl. Set aside.
To serve, carefully remove the puffs from the muffin pan and place on a serving platter. Put a very small dollop of the Old Bay mayonnaise on the top of each puff. Garnish the dollop with a short piece of chive, if desired. Serve while hot.