Preheat oven to 350°.
Put crab in a mixing bowl and pick over to remove any stray bits of shell. Set aside.
Melt 4 T. of the butter in a skillet and sauté scallions and pepper until wilted. Add the celery seed stir around a minute more. Add the contents of the skillet including all the butter to the crab.
Crush the crackers. Reserve 4 T. of crumbs and add the rest to the bowl with the crab and vegetables. Add Worcestershire, liquid crab boil, lemon juice, salt and pepper. Mix together gently. You want to preserve the lumps of crabmeat as much as possible. Do get the seasonings well incorporated, but don't overmix.
Spray shells or ramekins. Fill with the crab mixture using a light hand. Don't press the cab mixture into the shells or ramekins. Melt the last 2 T. of butter and toss with the 4 T. of reserved crumbs. Sprinkle the buttered crumbs over the deviled crab and dust with paprika. Bake at 350° for 15-18 minutes or until nicely browned.
You should get between 4 and 6 servings depending on how large your shells or ramekins are, and how much crab mixture you use to fill them.