Crab in Shells

Directions

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