Place all ingredients except the crab, butter and bread crumbs in a mixing bowl and stir until fully incorporated. 

Gently but thoroughly pick through the crab meat to ensure there aren't any leftover pieces of shell mixed in. Once you’ve picked through the crab meat, add it in with the rest of the ingredients and gently mix to combine, then let it marinate in the refrigerator for at least 1 hour (maximum overnight). Taste and adjust seasoning as desired — especially Tabasco.

Fire up your oven, aiming for 230°C (450°F) on the baking stone inside. Use an infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

Meanwhile, melt the butter in a sauté pan over medium heat on your stovetop. Add the panko and toast it until it’s golden brown and crispy, and the butter gives off a nutty aroma. 

Transfer the crab dip mixture to a cast-iron skillet. 

Cook in the oven for 5 minutes, turning it halfway through to cook both sides evenly.

Remove, top with bread crumbs and cook 3-5 more minutes, turning it halfway through. When the dip is bubbly at the edges and the panko is crispy, carefully remove the cast-iron and place it onto its wood serving board or a heat-resistant surface.

Top with additional chives and serve with lemon wedges and Tabasco. Enjoy with your favorite chips, crackers or crudites.