Preheat oven. In the bowl of a stand mixer, beat cream cheese until very smooth. Add mayonnaise and sour cream, then beat another minute until very well mixed. Add shredded Cheddar cheese, Worcestershire, Old Bay, dry mustard, lemon zest, fresh lemon juice, and a pinch of cayenne pepper.
Use a rubber spatula to gently fold lump crab meat into the cream cheese mixture.
Transfer the dip to a large ramekin or oven-safe serving bowl that’s been sprayed with nonstick cooking spray. Use the spatula to smooth out the top, then sprinkle on the remaining shredded Cheddar cheese and chopped parsley.
Cook until the dip is bubbly and golden brown on top. Can be broiled for just a few minutes to get the top extra brown, if wanted. Serve hot or warm with baguette, crackers, or crudité.
Can be assembled in advanced and is freezer-friendly. A total crowd pleaser!