Preheat the oven to 400 degrees F. Lightly spray a mini muffin pan with cooking spray and set aside.
In a medium mixing bowl combine the cream cheese, sour cream, crab, mayonnaise and seasonings. Set aside.
On a lightly floured surface unfold the first puff pastry sheet. Roll into a rectangle about 10" by 15".
Cut the rectangle of puff pastry into 24 squares. Press each square into a cup of the prepared mini muffin pan. Bake for 10 minutes then remove from the oven.
Spoon a small tablespoon of the prepared crab dip into each puff pastry cup then top with half of the reserved cheddar cheese. Return to the oven for another 10 minutes.
Repeat with the remaining puff pastry sheet, crab dip and cheddar cheese.
Remove from the pan and top with the chopped green onions. Serve hot.
Notes
To reheat frozen crab dip puffs place on a baking sheet in a 350 degree F oven for 10 minutes or until hot.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2013/12/30/crab-dip-puffs/