Ingredients:

  • 1 pound (454g) cooked crab meat, picked over for shells
  • 1/4 cup (57g) unsalted butter, melted
  • 1/4 cup (60ml) mayonnaise
  • 2 tablespoons (30ml) heavy cream or half-and-half
  • 1/4 cup (25g) finely chopped celery
  • 2 tablespoons (15g) finely chopped red bell pepper
  • 2 tablespoons (15g) finely chopped green onions (scallions)
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon (5g) Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon (1g) cayenne pepper (optional)
  • 1/4 teaspoon (1g) black pepper, freshly ground
  • Pinch of salt, or to taste
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tablespoons (28g) unsalted butter, melted (for topping)
  • 1/4 teaspoon Old Bay seasoning (for topping)

Instructions:

  1. Gently flake the crab meat, removing any shell fragments. Don’t over-mix!
  2. Sauté the celery and bell pepper in a small amount of butter until softened.
  3. In a large mixing bowl, combine the crab meat, sautéed vegetables, melted butter, mayonnaise, cream, lemon juice, Dijon mustard, Old Bay seasoning, cayenne pepper (if using), salt, and pepper. Gently mix until just combined.
  4. In the small mixing bowl, combine the panko breadcrumbs, melted butter, and Old Bay seasoning. Mix well.
  5. Divide the crab mixture evenly among ramekins or crab shells. Top each with the breadcrumb mixture.
  6. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the topping is golden brown and the crab mixture is heated through.
  7. For extra browning, broil for the last 1-2 minutes, watching carefully to prevent burning (optional).
  8. Garnish with lemon wedges and parsley sprigs. Serve immediately.