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Ingredients
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Crab Dip
Sliced Baguette (for serving)
Optional Garnish
Method
Crab Dip
Preheat and prepare
Preheat the oven to 375°F (190°C). Lightly butter or spray a 1-quart (or equivalent) shallow ovenproof baking dish and set aside.
Combine base ingredients
In a medium bowl, add the softened cream cheese, sour cream, and mayonnaise. Use a rubber spatula or whisk to beat until smooth and homogenous, scraping down the sides so there are no lumps.
Add seasonings and cheeses
Stir in the grated Parmesan, shredded sharp cheddar, minced garlic, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, chopped green onions, chopped parsley, salt, and pepper. Mix until evenly distributed.
Fold in crab
Gently fold the lump crab meat into the cream-cheese mixture, taking care not to break up the lumps too much. Ensure crab is evenly incorporated but still has visible chunks.
Transfer and top
Spoon the crab dip into the prepared baking dish and smooth the top. If desired, drizzle the melted butter over the surface and sprinkle an extra tablespoon of Parmesan and a light dusting of Old Bay for a golden crust.
Bake
Bake in the preheated oven for 18–22 minutes, until the edges are bubbling and the top is lightly golden. For a deeper brown top, place under the broiler for 1–2 minutes while watching carefully to avoid burning.
Rest
Remove from oven and let rest 3–5 minutes before serving to firm slightly and cool to a safe serving temperature.
Sliced Baguette
While the dip heats, slice the baguette on the bias into 1/2" thick slices. Arrange slices on a baking sheet in a single layer.
Brush each slice lightly with olive oil (about 1 tablespoon spread across all slices) and sprinkle with coarse sea salt if using.
Toast the slices in the oven alongside the dip for the last 6–8 minutes of baking, or until edges are crisp and centers are lightly golden. Alternatively, toast in a skillet over medium heat 1–2 minutes per side.
To Serve
Transfer the baked crab dip to a serving board or leave in the baking dish. Sprinkle optional chopped chives or parsley and additional grated Parmesan on top.
Serve hot with the toasted baguette slices alongside for scooping. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat covered in a 350°F (175°C) oven until warmed through.