In a large bowl, use a hand mixer or wooden spoon to combine the cream cheese, sour cream, mayonnaise, Worcestershire Sauce, lemon juice, Old Bay Seasoning, garlic powder, and paprika.
8 ounces block-style cream cheese, ⅓ cup sour cream, ¼ cup mayonnaise, 1 tablespoon Worcestershire sauce, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon Old Bay Seasoning, ½ teaspoon garlic powder, ½ teaspoon smoked paprika
Transfer the mixture to a small casserole dish (9 x 9-inch dish, 1.5 quart casserole dish, 9-inch pie pan, etc.). Use a spatula to spread into an even layer.
Bake for 25 to 30 minutes until the dip is bubbly around the edges and melted in the center. Remove from the oven and serve hot with tortilla chips, toasted baguette slices, or veggie slices.
Notes
The calories listed are an approximation based on the ingredients and a serving size of about 1/4 a cup of the hot crab dip. Additionally, the calorie count does NOT include the tortilla chips or sliced green onions seen in the photos. Actual calories will vary. The dip can be stored in a sealed container, in your fridge, for up to 3 days.