Preheat oven to 375°F (190°C). In a large mixing bowl, beat both softened cream cheese blocks with an electric mixer on medium until smooth and free of lumps (about 2–3 minutes).

Mix remaining base ingredients

Add sour cream, mayonnaise, shredded sharp cheddar, shredded Monterey Jack, grated Parmesan, chopped green chiles, diced pimentos, lemon juice, Worcestershire, hot sauce, sea salt, and black pepper to the bowl. Mix on low until ingredients are fully incorporated and the mixture is smooth (about 1–2 minutes). Scrape bowl as needed to ensure even distribution.

Transfer to baking dish

Spoon the cheese mixture into a shallow 8-inch (or similar) oven-safe baking dish, smoothing the top with a spatula to create an even layer about 1–1.5 inches thick.

Crab Topping

Prepare crab

Gently toss lump crab meat in a bowl with the melted butter, 1/2 tablespoon lemon juice, chopped chives, 1/4 tsp sea salt, and 1/4 tsp black pepper. Be careful not to break up the lumps—mix gently with a spatula or your fingers.

Top the dip

Evenly distribute the seasoned lump crab meat over the surface of the prepared cheese base, leaving some visible texture of crab lumps on top.

Finish & Garnish

Prepare crumb topping

In a small bowl, combine panko breadcrumbs with 1 tablespoon melted butter and chopped parsley. Toss until crumbs are lightly coated.

Top and bake

Sprinkle the panko mixture evenly over the crab-topped dip. Place the baking dish on a sheet pan to catch any drips and bake in the preheated 375°F (190°C) oven for 18–22 minutes, until the cheese base is bubbling around the edges and the panko is golden. If desired, broil on high for 1–2 minutes to deepen the color—watch closely to avoid burning.

Finish

Remove from oven and let rest for 5 minutes. Squeeze a little lemon over the crab topping right before serving.

Toasted Pita Points

Prep and toast pita

While the dip bakes, increase oven temperature to 400°F (200°C) or use a separate oven. Toss pita triangles with olive oil, 1/2 tsp sea salt, and optional garlic powder until coated. Spread in a single layer on a parchment-lined sheet pan and bake 8–10 minutes, turning once halfway, until crisp and golden. Remove and keep warm.

Serve

Place the baked crab dip on a serving board with toasted pita points arranged around it. Garnish with additional chopped parsley and lemon wedges. Serve immediately so dip stays warm and creamy.