Wipe mushrooms with a dry paper towel to clean. Remove stems from mushrooms and cut ends off. Chop stems and saute with garlic in butter in a small pan until mushroom stems are tender. Remove from heat and let cool a bit.
Combine cream cheese, chives, parsley, salt, pepper, parmesan cheese and hot sauce in a medium bowl. Add in crab meat and cooked stems.
Fill mushroom caps with rounded tablespoons of the filling, enough to create a dome of filling.
Place bread crumbs in a small bowl. Roll tops of stuffed mushrooms in the bread crumbs to coat. Place mushrooms in a large baking pan. Spray tops lightly with cooking spray.
Bake in a preheated 350 degree oven for about 20 minutes, until tops are golden.