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1
Preheat the oven to 375F.
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2
Lightly coat 8 scallop shells, crab shells, or 2 1/2-inch-diameter heatproof ramekins with cooking spray.
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3
Place the oil in a large skillet set over medium heat.
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4
When the oil is hot but not smoking, add the onion and bell peppers and saute until softened, about 3 minutes.
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5
(No need to wash the skillet yet.)
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6
In a bowl, stir together the mayonnaise, mustard, capers, Cajun seasoning, eggs, Tabasco, and parsley.
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7
Stir in the sauteed vegetables, crab, 1 cup of the panko crumbs, salt, and pepper.
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8
Spoon about 1/2 cup of the crab mixture into each of the prepared shells.
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9
Set aside.
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10
Melt the 2 tablespoons butter over medium-low heat in the skillet used to saute the vegetables.
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11
Add the remaining 1/2 cup of panko and stir to coat the crumbs with butter.
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12
Top each portion of crab with about a tablespoon of the buttered crumbs.
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13
Bake until the crumb topping turns golden brown and the crab mixture is heated through, 10 to 15 minutes (a little longer if the crab mixture has been refrigerated).
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14
Serve immediately.
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15
For a passed appetizer, shape the crab mixture into bite-size cakes.
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16
Coat them in panko crumbs and saute in a skillet heated with 1 tablespoon each of butter and olive oil.
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17
Cook over medium heat until the crab cakes are golden brown on both sides and heated all the way through, about 3 minutes per side.
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18
The dish can be prepared and refrigerated, covered, for up to 24 hours before baking.
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19
Dont want the hassle of preparing individual servings?
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20
Add the crab mixture to a large, shallow, ovenproof casserole coated with cooking spray.
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21
Top with buttered panko crumbs and bake until the crab casserole is warm throughout, at least 15 minutes.
