Fully shell both crabs and set the meat aside.
Heat the oil in a small saute/frying pan.
Chop the white parts of the spring onions and add to the oil with the green pepper, celery and garlic. Saute over gentle heat for about 10 minutes without browning them.
Remove from the heat and set aside.
Add the mayonnaise, mustard, tabasco, Worcestershire sauce and the chopped spring onions once it has cooled.
Spoon most of the crabmeat into each shell / serving dish.
Mix the remaining crabmeat with the dressing, making sure the meat stays in large pieces.
Spoon the mix into the shells on top of the meat and sprinkle with chopped parsley.