Step 1: Create the Creamy Base

1. In a medium mixing bowl, place the softened block cream cheese.

2. Using a hand mixer (or a stand mixer with the paddle attachment), beat the cream cheese on medium speed for about 1-2 minutes, until it is completely smooth and creamy, with no lumps remaining. Scrape down the sides of the bowl.

3. Add the mayonnaise, sour cream, chopped chives, parsley, fresh lemon juice, Old Bay Seasoning, Worcestershire sauce, garlic powder, and black pepper to the bowl with the whipped cream cheese.

4. Beat again on low speed until everything is well combined and the mixture is smooth. Scrape the bowl down one more time to ensure everything is incorporated.

Step 2: Fold in the Crab

1. Gently drain any excess liquid from your lump crab meat. Carefully pick through it with your fingers to find and discard any stray pieces of shell.

2. Add the crab meat to the bowl with the cream cheese mixture.

3. Using a rubber spatula, gently fold the crab meat into the creamy base. Be careful not to overmix or stir vigorously. The goal is to keep the lovely chunks of crab intact. Stop folding as soon as the crab is evenly distributed.

4. Taste the dip. If needed, add a small pinch of salt. Old Bay and the crab itself can be salty, so it’s best to taste first before adding more.

Step 3: Chill for Flavor

1. Transfer the dip to a serving bowl. Cover it tightly with plastic wrap.

2. Refrigerate the dip for at least 1-2 hours before serving. This step is crucial! It allows the flavors to meld and deepen, and for the dip to firm up to the perfect consistency. The dip can be made up to 24 hours in advance.

Step 4: Garnish and Serve

1. Just before serving, give the dip a gentle stir.

2. Garnish with a sprinkle of extra fresh chives, fresh parsley, and a dash of Old Bay or paprika for color.

3. Serve chilled with your favorite dippers.