Baked Crab Dip (Nancy's Yogurt)

• crabmeat (picked over for shells, well drained)↗6 ounces
• red pepper, diced↗1⁄2 cup
• parsley, diced↗1⁄2 cup
• chives, minced3 tablespoons
• reduced-fat mayonnaise↗1⁄2 cup
• cream cheese↗4 ounces
• lemon juice↗1 1⁄2 tablespoons
• hot sauce↗1⁄2 teaspoon
• panko breadcrumbs↗1⁄4 cup
• lemon zest↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Place the crabmeat in a medium bowl and flake with your fingers.

2. 2

   Stir in the bell pepper, parsley, and chives.

3. 3

   Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce.

4. 4

   Transfer to a 1-quart shallow baking dish.

5. 5

   In a small bowl, combine the panko and lemon zest.

6. 6

   Position a rack in the upper third of the oven and preheat the oven to 425.

7. 7

   Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot.