In a large bowl, combine the softened cream cheese, shredded cheddar cheese, mayonnaise, minced garlic, lemon juice, Old Bay seasoning, hot sauce, Worcestershire sauce, and Dijon mustard. Stir until everything is well combined and smooth—the cream cheese should be soft enough to blend easily without lumps. I like to use freshly shredded cheddar rather than pre-shredded because it melts more smoothly and creates a better texture in the dip.

Gently fold the lump crab meat and sliced green onions into the cheese mixture from Step 1, being careful not to break up the crab meat too much—you want those nice chunks to remain intact for texture. Stir until everything is evenly distributed throughout the dip.

Transfer the entire mixture from Step 2 to your crockpot. Cover and cook on low for 3 hours, stirring occasionally (about halfway through) to ensure even heating and prevent the bottom from sticking. The dip is ready when it's heated through and the edges are warm and slightly bubbling.

Give the dip a final stir, then transfer it to a serving bowl or keep it warm in the crockpot on the warm setting. Garnish with chopped fresh parsley for color and freshness. Serve immediately with your choice of crackers, toasted bread rounds, or fresh vegetables like celery and bell pepper slices.