Heat the oven to 350°F. Pick through the crabmeat carefully to remove shell fragments, then gently drain it without pressing out all of its moisture.

Beat the softened cream cheese in a mixing bowl until smooth. Add the mayonnaise, sour cream, Old Bay, Worcestershire sauce, lemon juice, mustard, hot sauce if using, and black pepper, then mix until creamy.

Stir in 3/4 cup of the shredded cheddar and the sliced green onions. Fold in the crabmeat gently, taking care to keep the lump pieces as intact as possible.

Spread the mixture into a shallow baking dish. Sprinkle the remaining 1/4 cup cheddar over the top and add a light dusting of Old Bay if desired.

Bake for 20–25 minutes, until the dip is hot throughout, bubbling around the edges and lightly browned on top. Broil briefly at the end only if more browning is desired.

Let the dip rest for 5 minutes before serving. Offer it warm with crackers, toasted baguette slices, celery, bell-pepper strips or pita chips, plus lemon wedges and extra Old Bay.