Remove cream cheese from the refrigerator at least 30 minutes before starting so it softens. If using refrigerated lump crab meat, gently pick through to remove any shells and break up large lumps with your fingers.

Soften and beat cream cheese

Place the softened cream cheese in a medium mixing bowl. Using a handheld mixer or sturdy spatula, beat the cream cheese until smooth and slightly fluffy, about 1–2 minutes.

Add wet seasonings

Add the mayonnaise, lemon juice, Dijon mustard, and Worcestershire sauce to the cream cheese. Beat or stir until fully combined and smooth, about 30–45 seconds.

Fold in herbs and seasoning

Fold in the sliced green onions, minced parsley, Old Bay (or seafood seasoning), black pepper, and sea salt. Stir gently until evenly distributed.

Incorporate crab meat

Gently fold the lump crab meat into the cream cheese mixture with a rubber spatula, taking care not to break up the lumps completely so you retain nice pieces of crab. Mix until just combined, about 20–30 seconds.

Taste and adjust

Taste a small amount and adjust seasoning as needed — add a pinch more salt, a squeeze more lemon, or a dash more Old Bay to balance flavors.

Chill (optional)

For best texture and flavor melding, cover the bowl and refrigerate for 30–60 minutes. If serving immediately, skip chilling and proceed to serve.

Assembly & Serving

If using bagels, baguette slices, or crackers, arrange them on a serving platter. Toast bagel halves or bread slices if you prefer a bit of crunch.

Scoop the crab and cream cheese mixture onto the platter in a small bowl or spread it directly onto each bread or cracker piece. Garnish with extra chopped parsley and snipped chives.

Serve with lemon wedges on the side for guests to squeeze over individual servings. Keep refrigerated until ready to serve; if left at room temperature, do not exceed 2 hours.