Crabmeat Fondue

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Nonstick cooking spray

1/4 cup plain panko bread crumbs

2 tablespoons freshly grated Parmesan

1 tablespoon chopped fresh parsley leaves

4 ounces reduced-fat cream cheese (Neufchatel), softened at room temperature

1/2 cup light mayonnaise

1/4 cup fat-free milk

1 shallot, minced

1 tablespoon chopped fresh chives

1 tablespoon lemon juice

1 tablespoon Worcestershire

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon hot sauce

1 (8-ounce) container lump crabmeat, picked through

Celery or other crudites