1 pound lump crabmeat, shell pieces removed, divided

2 tablespoons minced shallots

1 teaspoon minced garlic

1/4 cup water

1 tablespoon hot pepper sauce (Tabasco)

2 teaspoons salt-free cajun seasoning

1/2 cup canola mayonaise

1/3 cup cream cheese, softened

1/4 cup minced red bell pepper

2 tablespoons lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons panko

3 tablespoons minced fresh chives

Heat a small saucepan over medium heat. Coat pan with cooking spray. Add shallots and garlic to the pan; cook for 2 minutes, stirring frequently. Place 1 cup crab in a food processor. Add the shallot mixture, 1/4 cup water, pepper sauce, and cajun seasoning to the crab; process until smooth. Spoon mixture into a large bowl, and stir in the remaining crab, mayonnaise, and the next five ingredients (through black pepper). Transfer the mixture to a 1-quart glass or ceramic casserole dish coated lightly with cooking spray. Combine panko and chives in a small bowl; sprinkle over crab mixture. Coat the panko mixture with cooking spray. Bake at 450 degrees for 30 minutes or until browned. Let stand for 5 minutes.