Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, Worcestershire sauce, lemon juice, Dijon mustard, garlic (if using), Old Bay, and about ¾ of the cheddar cheese. Mix until smooth.
Gently fold in the crab meat and parsley. Be careful not to break up the lumps too much.
Spread the mixture evenly into a baking dish (a 9-inch pie plate or small casserole works well).
Top with remaining cheddar cheese.
Bake uncovered for 20–25 minutes or until hot, bubbling, and lightly browned on top.
Garnish with parsley and serve warm with:
Toasted baguette slices
Crackers
Pretzel chips
Celery or other veggies
🔥 Pro Tips:
Lump crab meat is best for that true Maryland texture and flavor. Avoid imitation crab if possible.
For a little kick, add a dash of hot sauce or a pinch of cayenne pepper.
Some locals add a bit of shredded mozzarella or Monterey Jack for meltier goodness.
