Preheat oven 400˚F. In a mixing bowl combine cream cheese, mayo, sour cream, ½ cup mozzarella, lemon juice, and Worcestershire sauce. Mix together until completely combined.
Add crabmeat, corn, chives, tarragon (if using), and lightly season with salt and pepper.
Fold together.
Pour dip into a 3 ½ – 4 cup baking dish and spread evenly.
Top dip with remaining mozzarella and grated Parmesan.
Bake for 20 to 22 minutes or until golden brown. Top with lots of thinly sliced chives.
Serve hot crab dip with potato chips or crackers.
