Ingredients:

  • 1 pound (450g) fresh crabmeat, picked over for shells and cartilage
  • 1/2 cup (115g) mayonnaise, preferably full-fat
  • 1/4 cup (30g) finely chopped celery
  • 2 tablespoons finely chopped red bell pepper
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning (or similar seafood spice blend)
  • 1/2 teaspoon hot sauce (such as Tabasco), or to taste
  • 1/4 teaspoon cayenne pepper, optional (for extra heat)
  • 1/4 cup (30g) panko breadcrumbs, plus more for topping
  • 1 tablespoon lemon juice, freshly squeezed
  • Salt and freshly ground black pepper, to taste
  • 4 cleaned crab shells (or ramekins)
  • 2 tablespoons (30g) unsalted butter, melted

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
  2. In a medium bowl, gently combine crabmeat, mayonnaise, celery, red bell pepper, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, hot sauce (if using), cayenne pepper (if using), panko breadcrumbs, and lemon juice. Season with salt and pepper to taste. Be careful not to overmix.
  3. Spoon the crab mixture evenly into the cleaned crab shells or ramekins.
  4. Sprinkle a light layer of panko breadcrumbs over the top of each filled shell/ramekin. Drizzle melted butter evenly over the breadcrumbs.
  5. Place the filled shells/ramekins on the prepared baking sheet and bake for 20 minutes, or until golden brown and bubbly.
  6. Let cool slightly before serving. Garnish with a sprig of fresh parsley or a lemon wedge, if desired.