Preheat your oven to 375°F (190°C) and lightly butter a baking dish to prevent sticking.
Gently combine the lump crab meat with finely minced shallot and garlic in a mixing bowl, taking care not to break up the crab too much.
1 pound lump crab meat, 1 small shallot, 1 clove garlic
In a small saucepan, melt two tablespoons of butter over medium heat, listening for a gentle sizzle and aroma as it melts.
4 tablespoons unsalted butter
Stir in the Old Bay seasoning and Dijon mustard into the melted butter, cooking for about 30 seconds until fragrant and slightly thickened.
4 tablespoons unsalted butter
Pour this flavorful butter mixture over the crab, then add lemon juice and mayonnaise. Gently fold everything together until well combined and evenly coated.
4 tablespoons unsalted butter
Add salt and pepper as needed, then transfer the crab mixture into the prepared baking dish, smoothing the top lightly with a spoon.
4 tablespoons unsalted butter
Sprinkle the panko bread crumbs evenly over the top of the crab mixture, then melt the remaining two tablespoons of butter and drizzle over the breadcrumbs for a golden crust.
4 tablespoons unsalted butter
Bake in the preheated oven for about 20 minutes, until the top is golden brown and bubbling around the edges.
Remove from the oven and let it rest for a few minutes; notice the delicious aroma and the crispy topping and creamy filling.
Serve hot, perhaps with lemon wedges or crusty bread on the side, and enjoy the rich, savory flavors.
