Preheat the oven to 350 F.
Cook the pasta as directed. Drain and spread it into a 9x13-inch glass baking dish. Mix the crab meat in with the pasta.
In a large skillet, melt the butter and saute the chopped celery, onion and red bell pepper for 4-6 minutes. Add the flour and mix together until 'paste' forms on the veggies. Quickly pour and whisk in the milk, to keep the flour from clumping. Bring milk to bubbling over medium heat, as the sauce will thicken.
Stir in the seafood seasoning, spicy brown mustard, the white shredded cheddar cheese and 1 cup of the shredded Swiss cheese. Let bubble, stirring often to create a smooth cheese sauce. Season with a little salt and pepper, to taste.
Pour the cheese sauce over the pasta and crab and gently stir around in the baking dish to mix together. Sprinkle the other 1 cup of shredded Swiss cheese over the top, followed by a thin layer of bread crumbs and thin layer of Parmesan cheese.
Bake in the preheated oven for 20 to 25 minutes, or until cheese and bread crumbs are golden brown on top.
Prepare fresh veggies.
Serve Crab Cake Mac n Cheese with fresh veggies.