Preheat the oven to 350 degrees F. Mix cream cheese, sour cream, Old Bay, mustard and Worcestershire in medium bowl until well blended. Fold in the crabmeat, tossing gently to avoid breaking up the lumps.
Spread in a buttered 9-inch pie pan or spoon into two bread bowls with the centers scooped out. Top with cheddar cheese and additional sprinkle of Old Bay, if desired (Note: Old Bay contains salt, so don’t go overboard).
Bake the dip for 30 minutes, or until the top is bubbling. Optionally, you can turn on the broiler for the final 1-2 minutes to add some additional color to the top. Keep an eye on it.
Top with parsley, if using. Serve immediately.
Cover and store any unused dip in the refrigerator. It reheats well in the microwave!
Even if cream cheese is room temperature, it will sometimes clump up when mixed with sour cream. I recommend dividing the cream cheese into sections on a plate (like you would butter), and microwaving it a few times in 7-9 second increments, flipping it over, until it’s soft and slightly warm, but not melted.
When possible, I highly recommend purchasing crab meat from plastic container versus a can. The taste and texture difference is noticeable. You’ll find this at the seafood counter or at a seafood market (whereas cans are sold near the canned tuna).
Look for bread bowls that are approximately 6 to 8 ounces. Bread bowls are often sold at self-serve soup stations (check your grocery store near the salad bar). You can also use a pie dish or brownie pan.