Preheat your oven to 200°C (400°F) and lightly butter small ramekins or clean crab shells if using.
Heat a tablespoon each of Palm Oil and Olive Oil in a skillet over medium heat.
Add the diced Onion and Green Bell Pepper and sauté until softened, about 4–5 minutes; then stir in the chopped Tomato and minced Garlic and cook another 2–3 minutes until fragrant.
Fold in the flaked Crab Meat and cook gently to warm through and combine flavors, breaking up any large lumps.
Pour in the Coconut Milk and a splash of Lime Juice, bring to a gentle simmer, and let cook until the mixture thickens slightly, about 3–5 minutes.
Stir in chopped Cilantro and sliced Green Onion, then season to taste with Salt, freshly ground Black Pepper and finely chopped Malagueta Pepper for heat—adjust the pepper to your preference.
Remove the pan from the heat and fold in a handful of Fine Breadcrumbs and grated Parmesan Cheese to bind and thicken the filling; swirl in a knob of Butter for extra silkiness.
Spoon the mixture into the prepared ramekins or shells, sprinkle a little extra breadcrumbs and Parmesan over each, and dot with small bits of butter on top.
Bake until the tops are golden and the filling is bubbling, about 10–12 minutes. Let cool a minute, then serve immediately with Lime Wedges for squeezing over each portion.
