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1.
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Preheat the oven to 400F.
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Lightly coat 6 large scallop shellswith nonstick cooking spray or, if you prefer, lightly coat a 6-cup au gratin pan or shallow casserole; set aside.
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Place the crab in a medium-size mixing bowl and set aside also.
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2.
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Tear the bread into small chunks, letting them drop into a mini food processor fitted with the metal chopping blade.
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Using 3 to 4 brisk pulses, reduce to moderately coarse crumbs.
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Drizzle the melted butter over all and pulse 2 to 3 times to incorporate.
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The crumbs should now be moderately fine.
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Tip onto a piece of wax paper and reserve.
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3.
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Add the parsley, salt, black pepper, and cayenne to the processor (no need to wash the bowl or blade), and pulse briskly 3 to 5 times until the parsley is coarsely chopped.
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4.
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Add the mayonnaise and mustard and churn until smooth, about 5 seconds.
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Scoop on top of the crab and toss lightly to mix.
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5.
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Mound the crab mixture in the scallop shells or spread evenly in the augratin dish, and scatter the buttered crumbs on top.
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6.
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Bake uncovered on the middle oven rack until bubbling and touched with brown, 12 to 15 minutes.
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7.
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Serve at once, accompanying with a tartly dressed salad of greens.
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Roasted asparagus spears also make a delicious accompaniment.
