Preheat your oven to 375°F (190°C). Lightly grease your baking dish with butter or nonstick spray to prevent sticking. I like to use a glass or ceramic dish because it helps the dip cook evenly and looks pretty for serving.

In a medium mixing bowl, combine softened cream cheese, mayonnaise, Worcestershire sauce, soy sauce, lemon juice, and minced garlic. Mix until smooth and creamy. Using a whisk here can help ensure there are no lumps, creating a silky texture.

Gently fold in the lump crab meat, being careful not to break up the chunks too much. Then add the shredded mozzarella and cheddar cheese, mixing lightly to combine. This ensures every bite has creamy cheese and sweet crab.

Spoon the mixture into your prepared baking dish, spreading it evenly. Sprinkle additional shredded cheese on top if desired for a golden crust. The extra cheese makes it irresistibly bubbly and adds a lovely golden color.

Bake for 20 minutes or until the top is golden and the dip is bubbly around the edges. Keep an eye on it near the end of baking to avoid over-browning.

Remove from the oven and garnish with chopped green onions, parsley, or sesame seeds for freshness and color. Serve warm with crackers, toasted baguette slices, or fresh vegetables. The contrast between the creamy dip and crunchy dippers is heavenly.