In a medium bowl, beat the room-temperature cream cheese until smooth. Add the sour cream, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, granulated garlic, Old Bay, salt and pepper. Mix until fully combined and smooth.

Fold in cheeses and herbs

Fold in 3/4 cup shredded cheddar, Parmesan, chopped chives and parsley into the cream mixture until evenly distributed.

Add crab

Gently fold the lump crab meat into the mixture, taking care to keep some larger chunks intact for texture. If using hot sauce, fold it in here to taste.

Toppings & Bake

Prepare topping

Mix the buttered panko breadcrumbs with the remaining 1/2 cup shredded cheddar. (To butter panko: melt 1 tablespoon butter and toss with panko until evenly moistened.)

Assemble in baking dish

Transfer the crab mixture to a 1.5–2 quart shallow ovenproof baking dish, smoothing the top. Evenly scatter the breadcrumb-cheddar mixture over the surface.

Bake and finish

Preheat oven to 375°F (190°C). Bake the dip for 18–22 minutes until bubbly and the topping is golden brown. For a more browned top, turn on broiler for 1–2 minutes while watching closely. Remove from oven and let rest 5 minutes. Sprinkle paprika lightly over top and arrange lemon wedges on the platter.

Serve

Place the warm crab dip on a party platter and surround with pita crisps, crostini and assorted crudité. Provide small spreaders or spoons for guests. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat gently in a 325°F oven until warmed through.