In a large mixing bowl, combine mayo/miracle whip, lemon juice, chives, diced red onions, paprika, pepper, Old Bay seasoning, Creole/Cajun seasoning, and Dijon mustard.

Mix well, then gently fold in the cooked crab until evenly incorporated.

Stir in flour, eggs, milk, and panko bread crumbs.

Mix until the batter comes together and holds its shape.

Cover the bowl and refrigerate for at least 1 hour to allow the mixture to firm up.

Line a 9x11 baking sheet with parchment paper.

Using a spoon or small scoop, form the chilled batter into small, rounded beignet shapes and place them on the sheet.

In a deep frying pan or pot, heat oil to 350°F (175°C).

Make sure there's enough oil for the beignets to float and cook evenly.

Carefully drop the shaped beignets into the hot oil, a few at a time.

Fry for about 3-4 minutes, flipping occasionally until golden brown and crispy.

Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Drizzle with Sriracha mayo sauce and sprinkle with grated Parmesan cheese (if desired).

Serve warm and enjoy!