In a bowl, combine the crab, softened cream cheese, finely chopped bell pepper, mayonnaise, garlic, old bay, lemon zest and grated parmesan. Salt and pepper to taste.
Roll the mixture into small balls (1/2 inch for "one biters" or 1 inch for two biters). Put the balls (dirty) in the freezer for about 30 minutes to firm them up.
While waiting for them to firm, you can make the sauce. Whisk together mayonnaise, grated garlic, lemon juice and old bay until smooth, set aside.
In a deep skillet, heat about 1 inch of vegetable oil to 375 degrees Fahrenheit. In batches, add the crab puffs and fry until all sides are beautifully golden (about 3 minutes per side). Drain on a cooling rack.
Scoop sauce into a plastic zip lock bag and cut a small piece off of one of the bottom corners. Gently squeeze the sauce on top of the puff and serve!