Combine celery, minced chives, 1/4 cup mayonnaise, egg, and TABASCO® sauce in a bowl. Mix well.
Add crab and panko crumbs. Stir gently.
Place pastry puffs on a tray. Fill the puffs with the mixture to the top and place into the oven at 475°. Bake for 10-15 minutes or until the pastries are browned (they burn easily).
While the crab tartlets are baking, mix 1/2 cup mayonnaise, 1/4 cup chopped red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic into a small bowl. Mix well.
Serve the crab tartlets warm with a spoon-sized dollop of the pepper aioli on top and two 1/2 inch cut scallions.