Baked Crab Dip

6 oz. fresh crabmeat, well drained

1/2 cup diced red bell pepper

1/2 cup fine chopped fresh flat leaf parsley

3 Tablsp snipped fresh chives

1/2 cup reduced fat mayonnaise

4 oz. whipped cream cheese (in a tub)

1 1/2 Tablsp fresh lemon juice

1/2 teasp hot sauce, like Tabasco

Place crabmeat in a medium bowl and flake with

your fingers.  Stir in the remaining ingredients and

blend well.  Transfer to a 1 quart shallow baking dish.

In a small bowl, combine:

1/4 cup panko bread crumbs (Japanese bread crumbs)

and 1/2 teasp grated lemon zest

Position oven rack in the upper third of the oven and

preheat to 425.  Just before baking, sprinkle the panko

mixture on top of the crab mixture and bake until toasty

brown and the dip is bubbling at the edges, about 12 mins.

Serve hot with baked pita chips, crackers or veggie sticks.