Instructions

• Preheat the oven to 400°F.
• Drain the lump crabmeat if necessary and pick through it to remove any shells or cartilage. Set the crabmeat aside.
• In a small sauté pan, melt the butter over medium heat. Add the minced shallots and garlic and cook, stirring, for 2–3 minutes or until the shallots are softened. Remove the pan from the heat and let the shallot mixture cool for 1–2 minutes.
• In a large bowl, ensure the cream cheese is at room temperature, then use an electric hand mixer or a fork to blend the cream cheese, mayonnaise, and lemon juice until smooth.
• Stir the cooled shallot and garlic mixture, chopped green onions, Worcestershire sauce, hot sauce, and Old Bay seasoning into the cream cheese mixture until evenly combined.
• Fold in the shredded Swiss cheese and the drained lump crabmeat gently so the crab stays in pieces and the mixture is evenly distributed.
• Spread the mixture evenly in a shallow 10-inch baking dish and sprinkle the panko bread crumbs over the top.
• Bake for 25–30 minutes, or until the top is golden and the dip is hot and bubbly.
• Remove from the oven, sprinkle with the parsley for garnish, and serve hot with baguette slices, bagel crisps, or crackers.