1. Preheat oven to 400˚F. Cook noodles according to package directions.

2. Meanwhile, toss together crab meat, mustard, Worcestershire sauce, chives, Old Bay seasoning and hot sauce until well combined; set aside.

3. Return noodles to pot; stir in condensed soup and milk until well coated. Fold in crab mixture, corn and Parmesan cheese.

4. Transfer to greased 13- x 9-inch baking dish. Sprinkle with mozzarella. Toss panko with melted butter; scatter over casserole.

5. Bake for about 20 minutes or until golden brown and heated through. Sprinkle with parsley before serving. Serve with lemon wedges.

Tip: Used canned or fresh lump crab meat.

• 20 g Fat
• 10 g Saturated Fat
• 190 mg Cholesterol
• 1190 mg Sodium
• 59 g Carbohydrate
• 3 g Fiber
• 6 g Sugars
• 33 g Protein