Heat oven to 425 degrees. In a small skillet, heat olive oil over medium. Stir in garlic and shallot; cook, stirring until softened, about 2 minutes; turn off heat.

In a large bowl, combine cream cheese, 1/2 of the shredded cheese, mayonnaise, sour cream, Old Bay, Worcestershire and juice from half the lemon. Stir until everything is well combined. Gently stir in crab, artichokes and shallot/garlic mixture until combined.

Transfer to baking dish, spreading evenly and smoothing the top. Scatter remaining shredded cheese evenly on top. Bake until the dip is bubbling and golden-brown, 20 to 25 minutes.

Remove from the oven and cool for 10 minutes. Sprinkle with parsley. Serve hot with crostini or baguette.