Step 1

Arrange a rack in the middle of the oven and heat the oven to 375°F.

Step 2

Cut 8 ounces cream cheese into 8 pieces. Place in a medium microwave-safe bowl. Microwave in 15-second intervals until softened and easy to stir, about 45 seconds total.

Step 3

Transfer the cream cheese to a large bowl if using an electric hand mixer, or a stand mixer bowl. Beat with the paddle attachment on medium-high speed until smooth, about 1 minute. Scrape the sides of the bowl with a flexible spatula.

Step 4

Juice 1/2 medium lemon until you have 1 tablespoon and add to the bowl. Add 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon Worcestershire sauce, 1 tablespoon Old Bay seasoning, 1 teaspoon dry, ground mustard, 1 teaspoon hot sauce, and 1/2 teaspoon garlic powder. Beat until the mixture is light, fluffy, and looks like buttercream frosting, stopping to scrape down the sides of the bowl as needed, about 3 minutes.

Step 5

Drain 1 pound fresh lump crabmeat or claw meat and pick through to discard any shell or cartilage bits. Finely chop 3 medium scallions until you have about 1/2 cup. Grate 8 ounces sharp cheddar cheese on the large holes of a box grater if needed.

Step 6

Add the crab, scallions, and 1 cup of the cheese to the sour cream mixture and gently fold together with a flexible spatula until combined.

Step 7

Transfer the mixture into a shallow 2-quart baking dish or 10-inch cast-iron skillet and spread into an even layer. Sprinkle with the remaining cheese. Cover the baking dish or skillet tightly with aluminum foil.

Step 8

Bake until the cheese on top is melted and the dip is bubbling around the edges, 20 to 25 minutes. Meanwhile, pick the leaves from 1/4 medium bunch fresh parsley and finely chop until you have about 1/4 loosely packed cup.

Step 9

If you want the dip to have a browned top, uncover the dip and broil on high until browned, 2 to 4 minutes. Sprinkle with the parsley. Serve with baguette slices, crackers, chips, or vegetables.