1. Preheat the oven to 400°F and lightly butter a shallow baking dish or 4 ramekins.

2. In a medium bowl, whisk the softened cream cheese, heavy cream, Dijon mustard, lemon juice, minced shallot, garlic, Old Bay seasoning, black pepper, and salt until smooth.

3. Stir in 1/2 cup cheddar cheese, 1/4 cup Gruyère cheese, and 2 tablespoons Parmesan cheese.

4. Gently fold in the jumbo lump crab meat, being careful to keep the crab pieces as whole as possible.

5. Spoon the mixture into the prepared baking dish and spread it into an even layer.

6. In a small bowl, combine the panko breadcrumbs with the melted butter.

7. Top the crab mixture with the remaining cheddar, remaining Gruyère, remaining Parmesan, and the buttered panko.

8. Sprinkle paprika over the top for color.

9. Bake for 18 to 22 minutes, until hot and bubbling around the edges.

10. Broil for 1 to 2 minutes if needed for a deeper golden top.

11. Rest for 5 minutes, then garnish with chopped fresh chives and serve warm.