Heat oven to 375°F. Spray bottom and side of 12-inch tart pan with removable bottom or 13x9-inch (3-quart) glass baking dish with cooking spray. Cook asparagus as directed on box; drain and cool.
Meanwhile, in 12-inch skillet, melt butter over medium heat. Add mushrooms; cook about 5 minutes, stirring frequently, just until tender. Stir in bread crumbs and pepper. Press mushroom mixture evenly in bottom and up side of sprayed tart pan or in bottom of sprayed baking dish. Sprinkle shredded cheese over mushrooms. Top with asparagus and crabmeat.
In medium bowl or blender, place spreadable cheese, eggs and 1 tablespoon of the parsley. Beat with electric mixer on medium speed or cover and blend on low speed until smooth. Pour evenly over crabmeat.
Bake at 375°F. for 30 to 35 minutes or until set in center and edges are golden brown. Sprinkle remaining tablespoon parsley over top. Let stand 10 minutes before serving. Carefully remove side of pan. Cut into wedges or squares.