Preheat oven to 350* mix panko, melted butter and parmesan cheese in muffin tins, mini muffin tins or a spring form pan and bake until golden brown to form the crust.
Chop then sauté shallot, peppers and mushrooms. About 10 min.
with a mixer, cream cheese salt and pepper until fluffy. Beat in eggs then cream. Ass the cooked vegetables, crabmeat, gouda and parsley. Pour filling over the crust and bake until the center is firm but slightly jingly. Cool or serve warm with crackers as an appetizer dip.