Preheat oven to 375 degrees. For crab filling, finely dice celery. Zest lemon to measure 2 teaspoons zest. Juice lemon to measure 2 teaspoons juice. Chop crabmeat. In a large mixing bowl, whisk together cream cheese, mayonnaise and if desired, hot pepper sauce. Stir in celery, lemon zest, juice, and crabmeat.
For crumb topping, place butter and garlic (pressed with a garlic press) in a small microwaveable bowl. Microwave on HIGH 20-30 seconds or until butter is melted. Chop parsley using a pizza cutter (much easier than trying to use a knife). Stir parsley and bread crumbs into butter mixture.
Remove crescent dough from package; DO NOT UNROLL. Thinly slice dough into 20 rounds (first cut the roll into fourths, then cut each portion of dough into five equal slices). Arrange rounds evenly on a large round baking stone (or on a regular baking sheet, lightly sprayed with cooking spray); flatten each lightly. Top each dough round with one slightly mounded scoop of crab filling; flatten lightly. Spoon crumb topping evenly over crab filling. Bake 22-24 minutes or until edges are light golden brown. Remove from oven; serve warm.