Preheat your oven to 475°F. While it heats, mince the garlic, thinly slice the scallions, chop the fresh parsley, and shred the cheddar cheese. Soften the cream cheese at room temperature for a few minutes so it will blend smoothly without lumps. Having everything prepped and ready ensures the dip comes together quickly and smoothly.

In a large bowl, combine the softened cream cheese, sour cream, minced garlic, cayenne, Worcestershire sauce, lemon juice, salt, black pepper, and Old Bay seasoning. Whisk until smooth and well-combined, breaking down any cream cheese lumps. This creates a flavorful, cohesive base that will evenly distribute throughout the dip. I find whisking rather than stirring helps incorporate the cream cheese more thoroughly and prevents streaks.

Gently fold the lump crab meat, corn, sliced scallions, and chopped parsley into the creamy base from Step 2, being careful not to break apart the crab lumps—you want visible chunks of crab in the finished dip. Fold gently with a spatula using a few broad strokes rather than vigorous stirring to maintain the texture of the crab meat.

Pour the crab and corn mixture into a 9x13 inch baking dish or similar-sized shallow baking dish. Spread it into an even layer and top with the shredded cheddar cheese, sprinkling it evenly across the surface. The cheese will create a golden, bubbly crust during baking.

Place the dish in the preheated 475°F oven and bake for 12 minutes, until the dip is heated through and bubbling around the edges. Then turn on the broiler and broil for 1 minute, watching carefully, until the top is golden brown and lightly charred. I like to leave the oven door cracked slightly while broiling so I can see when the cheese turns golden without it burning.