Preheat & Prepare Baker: Preheat your oven to 375°F (190°C). Lightly grease a 1.5-quart shallow ceramic baking dish or oval gratin dish with cooking spray or butter.

Beat the Creamy Cheese Base: In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, lemon juice, 1 teaspoon Old Bay seasoning, Worcestershire sauce, and garlic powder. Beat with a hand mixer or wooden spoon for 2 minutes until silky smooth, uniform, and completely lump-free.

Fold in Cheeses & Aromatics: Stir in 1 cup of the shredded sharp cheddar, all the grated Parmesan, and the white and light green parts of the sliced scallions until thoroughly combined.

Gently Fold the Crab Meat (Baker Secret): Inspect crab meat carefully for stray shell fragments. Gently fold the crab into the cream cheese mixture using a rubber spatula, taking care not to break up the large, tender lump crab clusters.

Spread & Crown: Transfer the mixture into your prepared baking dish and smooth the top evenly. Blanket the surface with the remaining 0.5 cup sharp cheddar cheese, then dust lightly with the remaining 0.5 teaspoon Old Bay seasoning and smoked paprika.

Bake to Golden Sizzling Perfection: Bake uncovered at 375°F (190°C) for 20 to 24 minutes, until the dip is hot and bubbling vigorously around the edges and the cheese top is melted. For extra golden blistered cheese, switch oven to BROIL on high for 2 to 3 minutes, watching closely so it does not scorch.

Garnish & Serve Warm: Remove from oven and let rest for 5 minutes. Garnish with fresh minced chives and sliced green scallion tops. Serve immediately alongside warm toasted sourdough baguette slices and artisan butter crackers!