Holiday crab dish feeds a crowd

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¼ teaspoon salt

Heat the oven to 400 degrees. Coat a 9-by-13-inch baking pan with cooking spray.

In a food processor, pulse together the red pepper, celery and red onion until finely chopped.

In a large skillet over medium-high, heat the olive oil. Add the chopped vegetables, garlic, salt and pepper. Saute until softened, about 3 to 4 minutes. Stir in the corn and rice, then spoon into the bottom of the prepared baking pan.

In a medium bowl, stir together the Neufchatel cheese, mayonnaise, milk and Old Bay Seasoning. Gently stir in the crab and chives. Spoon over the rice mixture.

For the third layer, return the skillet to the burner over medium heat. Add the butter and melt, then remove the skillet from the heat. Add the panko, paprika and salt, then stir until well-mixed. Sprinkle evenly over the top of the crab mixture. Bake for 15 to 20 minutes, or until bubbly and golden. Let rest for 5 minutes before serving.

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