Take crab meat out of the jar and into a bowl. Look through the meat thoroughly to make sure there are no pieces of shell left behind.
Preheat the oven to 350° and lightly grease a baking dish.
Combine all the ingredients, except for the 1/2 cup of shaved Parmesan cheese meant for topping, in a mixing bowl and mix thoroughly.
Transfer the mixture into the baking dish, spread it evenly, and top with the rest of the Parmesan cheese.
Bake for 18-20 minutes.
To make the cheese more golden on top, turn on the broiler for a few seconds if needed.
Video
Notes
Storing: you can easily store leftovers in the refrigerator for up to 3 days. Make sure to cover the baking dish air-tight or transfer it into a storage container with an air-tight lid.
Reheating: To rehear crab dip, I recommend using an oven rather than a microwave. Spread cold crab dip in a baking dish and reheat at 350° until hot in the middle. You can even spread a little more cheese on top before reheating.
Make Ahead: You can easily make this dip the night before and bake when needed. Prepare the dip completely up to the step of baking it. Instead of baking, cover the baking dish air-tight with plastic wrap or another wrap and store in the refrigerator. To bake: Pull the dip out of the fridge, take off the plastic wrap, and let it sit on the counter while the oven is preheating. Bake it for about 20-22 minutes and serve.