Preheat the oven to 400°F. Spritz 2  cup mini muffin tins with cooking spray. Set aside.
In a skillet over medium-heat heat, saute the chopped green onion and red pepper in 2 tablespoon of butter for 2 minutes or until softened. Season to your taste with salt and black pepper. Remove from the heat.
In a large mixing bowl, sift together the flour, baking powder, seafood seasoning, garlic salt, sugar, paprika and onion powder. Add the 1 ½ cups shredded cheese and mix thoroughly.
In a separate bowl whisk together the eggs, cream corn and heavy cream. Add wet ingredients to dry ingredients along with the cooked onion and bell pepper. Mix until thoroughly moistened then gently fold in the crab meat.
Divide the puff dough between the muffin cups using a tablespoon or small ice cream scoop. Bake for 20 minutes or until golden and puffed. Serve immediately