Place the crabmeat in a medium bowl, and flake with your fingers.
Stir in the bell pepper, parsley, and chives.
Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce.
Transfer to a 1-quart shallow baking dish.
In a small bowl, combine the panko and lemon zest.
Position a rack in the upper third of the oven, and preheat the oven to 425°F. 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.
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