If using lump crab, pick through for shells and gently flake into bite-sized pieces. If using imitation crab, finely chop or shred into similar sized pieces. Measure 8 oz and place in a medium mixing bowl.

Soften cream cheese

Ensure the cream cheese is fully softened to room temperature (about 20–30 minutes out of refrigerator) so it mixes smoothly. If short on time, microwave on low power for 10–15 seconds, then stir.

Combine base

Add the softened cream cheese, sour cream, and mayonnaise to the bowl with crab. Use a rubber spatula or electric mixer on low to combine until smooth and homogenous.

Add aromatics & seasonings

Stir in the finely chopped green onions (reserve 1 tablespoon for garnish), minced garlic, minced ginger, soy sauce, sesame oil, rice vinegar, granulated sugar, and Worcestershire sauce. Mix thoroughly so flavors are evenly distributed.

Season & cheese

Add the shredded mozzarella (or Monterey Jack), grated Parmesan, salt, and black pepper. Fold gently until the cheese is evenly incorporated into the mixture. Taste and adjust salt/pepper or a splash more soy sauce to preference.

Bake & Finish

Preheat the oven to 375°F (190°C). Lightly grease a 1-quart (or 9-inch) oven-safe dish or a small cast-iron skillet.

Transfer the crab mixture into the prepared baking dish and smooth the top with a spatula. If using panko, sprinkle the tablespoon evenly over the top, then finish with a light dusting of sesame seeds if desired.

Bake in the preheated oven for 18–22 minutes, until the dip is bubbling around the edges and the top is lightly golden. If you want a more browned top, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest for 5 minutes to thicken slightly. Sprinkle reserved chopped green onion over the top before serving.

To Serve

Serve warm with wonton chips, fried wonton wrappers, crackers, or vegetable sticks. Scoop into individual bowls or leave in the baking dish for communal dipping. Keeps well covered in the refrigerator for up to 3 days; reheat at 325°F (160°C) until warmed through.