Preheat oven to 375 degrees then coat a 2-qt casserole dish or deep-dish pie pan with cooking spray.
Add olive oil to large skillet placed over medium heat. Add red bell pepper, cooking just until it begins to soften, about 3 minutes. Add garlic and cook for 1 additional minute. Add milk and cream cheese, stirring until cream cheese is completely melted.
Remove from heat then stir in Worcestershire sauce, lemon juice, green onion, paprika, celery salt, dry mustard, pepper and hot sauce. Once completely combined, fold in drained crab meat, Monterrey Jack cheese and Parmesan.
Transfer to prepared casserole dish, Cover top evenly with breadcrumbs then drizzle with melted butter. Bake 22–25 minutes, or until topping is golden brown and sides are hot and bubbly. Remove from oven and rest 10 minutes before serving with your favorite crackers, chips or bread. Enjoy! We doubt there will be leftovers, but in the off chance there are, the dip will keep in the fridge for up to 4 days.
One Last Thing
You can make this dish ahead of time—just skip the breadcrumbs and refrigerate until you’re ready to bake then add the breadcrumbs before you pop it in the oven.