Preheat the oven to 350˚F.
Heat the olive oil in a large skillet over medium heat. Add the onions, bell peppers, garlic, 1 teaspoon of the salt, and 1 teaspoon of the Essence. Cook, stirring, until the vegetables are soft, 2 to 3 minutes. Remove from the heat and set aside.
Combine the cream cheese, mayonnaise, parsley, green onions, lemon juice, and the remaining teaspoon salt and tablespoon Essence in a food processor. Process until smooth. Transfer the mixture to a mixing bowl and fold in the vegetables and crabmeat.
Transfer the mixture to a 2-quart casserole. Combine the cracker crumbs with the melted butter and stir to blend. Spread the crumb mixture over the crabmeat mixture and bake until hot and bubbly, about 30 minutes.
Serve warm or chilled with toast points, croutons, or assorted party crackers.
Makes about 2 quarts, 12 to 16 servings