Crab fondue

Ingredients:

• 1/4 cup panko breadcrumbs
• 2 tbsp. l. grated parmesan
• 1 tbsp. l. chopped parsley
• 110 g reduced-fat cream cheese, softened at room temperature
• 0.5 cup light mayonnaise
• 1/4 cup skim milk
• 1 shallot, chopped
• 1 tbsp chopped chives
• 1 tbsp lemon juice
• 1 tbsp Worcestershire sauce
• 1 teaspoon Dijon mustard
• 0.5 tsp salt
• 1/4 tsp hot sauce
• 1 package (220 g) of crab meat pieces, sorted
• Celery or other raw vegetables for dipping

Preparation:

1. Preheat oven to 375°F (190°C). Spray a small 9 x 6-inch baking dish with cooking spray.
2. In a small bowl, combine breadcrumbs, cheese and parsley.
3. Beat the cream cheese in a large bowl until smooth. Add the mayonnaise, milk, shallots, chives, lemon juice, Worcestershire sauce, mustard, salt, and hot sauce. Gently fold in the crabmeat. Pour the mixture into a baking dish and sprinkle with the breadcrumb mixture. Bake on the top rack of the oven until the fondue is golden brown and bubbly, 35 minutes. Serve with celery or other vegetables.