Set the crabmeat in a fine-mesh strainer and allow it to drain completely. Go through it piece by piece to remove any bits of shell or cartilage, then place the cleaned crab in a bowl. Zest your lemon over a small dish, then cut and juice it into another container.

In a large mixing bowl, add the softened cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, 1½ teaspoons Old Bay, garlic powder, salt, and hot sauce. Mix energetically until completely smooth with no lumps of cream cheese visible. Stir in 1½ tablespoons lemon juice and 1 teaspoon lemon zest, continuing to mix until everything is evenly blended.

With a spatula or wooden spoon, carefully fold the prepared crabmeat into the creamy mixture, working gently to preserve the tender lumps. Taste the dip and season further with freshly ground black pepper, plus extra Old Bay, lemon juice, or salt to suit your preference.

Transfer the dip to a serving bowl or small platter. Top with the finely sliced chives, chopped chives, and a light dusting of Old Bay seasoning. Serve immediately with crackers, toasted bread slices, or fresh vegetable sticks for dipping.