Prepare Garlic Butter: Melt 5 tablespoons of unsalted butter in a small bowl. Add 1 teaspoon of minced garlic and ¼ teaspoon of salt, mixing well. Allow this mixture to cool slightly.

Make Crab Dip Filling: In a large mixing bowl, combine 16 ounces of cream cheese, ½ cup of shredded mozzarella, and ½ cup of sharp white cheddar. Add ¼ cup of mayo, ¼ cup of minced shallot, 1 tablespoon each of fresh parsley and chives, 1 teaspoon of Worcestershire sauce, 1 teaspoon of minced garlic, 1 teaspoon of Old Bay seasoning, and 1 teaspoon of pepper. Mix until smooth, then gently fold in 8 ounces of lump crab meat and 4 ounces of claw crab meat.

Stuff Croissants: Preheat your oven to 350°F (175°C). Carefully make a shallow cut along the top of each croissant. Use a piping bag or a ziplock bag to pipe the crab dip filling into each croissant.

Bake Croissants: Place the stuffed croissants on a parchment-lined baking sheet. Brush the tops with the garlic butter and bake for 10-12 minutes or until golden brown.

Garnish and Serve: Once baked, let the croissants cool slightly. Brush them with remaining garlic butter and sprinkle with chopped chives. Serve warm.