Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a mixing bowl, combine crab meat, softened cream cheese, cheddar, mayonnaise, Dijon, Worcestershire, green onions, parsley, garlic powder, Old Bay, and a pinch of salt and pepper. Fold gently until everything is evenly incorporated. Taste and adjust seasoning.

Lightly flour your work surface and roll out each puff pastry sheet to smooth the folds. Cut the sheet into roughly 9–12 squares depending on the size you want.

Place about 1 heaping tablespoon of the crab mixture in the center of each square, leaving room at the edges. Don’t overfill — it makes sealing harder.

Fold the pastry over the filling (into triangles or pockets) and press the edges firmly. Crimp with a fork or pinch to seal. If you want a shiny finish, brush each pocket with an egg wash (1 beaten egg + 1 tsp water).

Arrange the sealed bombs on the prepared sheet, spaced an inch apart. Bake for 15–20 minutes, until puffed and golden brown.

Let cool for 3–5 minutes before serving. Serve warm with the zesty dipping sauce.