(SERVES SIX)

Crumb
 1/4  cup panko bread crumbs
 1/4  cup Reggiano Parmigiano cheese
 1  teaspoon parsley

Combine these ingredients and set aside.

Base
 2 tablespoons butter
 1 teaspoon chopped garlic
 1  tablespoon lemon juice
 8  ounces heavy whipping cream
 4 ounces cream cheese, soft and cut into 1/2-inch cubes
 2  ounces plus 1 tablespoon Reggiano Parmigiano cheese
 1  teaspoon Worcestershire
 Tabasco Green to taste
 Tabasco Red to taste
 Kosher salt to taste
 White pepper to taste
 1/2 pound Dungeness crabmeat

Preheat oven to broil, set rack 4 inches from the top of the oven. Sauté butter, garlic, and lemon juice. Add heavy cream and bring to a boil. Lower heat and whisk in the softened cream cheese and Reggiano Parmigiano until thick and creamy. Adjust seasoning with Worcestershire, both green and red Tabasco, kosher salt, and white pepper—mixture should taste spicy, tangy, and rich. Add crabmeat and heat through (be careful not to break up the lumps of crab). Toss creamy crab into a properly sized ovenproof casserole dish. Top with the crumb and place in the oven. Broil until golden brown, hot, and bubbly (about 8-10 minutes). Remove from oven and enjoy with tortilla chips, cut vegetables, or toasted bread.