In a large bowl, combine the crabmeat, scallions, bell pepper, pimento, egg yolk, dry mustard, artichoke hearts, paprika, and 1/2 cup of the mayonnaise.
Stir until well mixed, then season with salt and pepper to taste.
Spoon the crabmeat mixture into four 1-cup baking dishes and cover with remaining mayonnaise.
Sprinkle Parmesan and bread crumbs on top and bake in the hot oven for 15 to 20 minutes, until heated through.