INGREDIENTS
1 8 ounce container
Lump crabmeat
1 tbsp
Chives, fresh
1 tbsp
Parsley, fresh leaves
1
Shallot
1 tsp
Dijon mustard
1/4 tsp
Hot sauce
1 tbsp
Lemon juice
1/2 cup
Mayonnaise, light
1 tbsp
Worcestershire
1/2 tsp
Salt
1
Cooking spray, Nonstick
1/4 cup
Panko bread crumbs, plain
4 oz
Cream cheese, reduced-fat
1/4 cup
Milk, fat-free
2 tbsp
Parmesan
1
Celery or other crudites