Hot Spinach and Crab Dip

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2 tablespoons unsalted butter

1 small onion, finely chopped

1 clove garlic, finely chopped

Kosher salt and freshly ground black pepper

8 ounces cream cheese

1 teaspoon Worcestershire

1/2 teaspoon dry mustard

1/2 teaspoon paprika

1/8 teaspoon cayenne

1 pound frozen chopped spinach, thawed and squeezed very dry

8 ounces lump crabmeat, picked through for bits of shell

1/2 cup shredded Monterey Jack

3 tablespoons grated Parmesan

2 tablespoons panko breadcrumbs

Crackers, for serving