Butter the inside of a small, ovenproof casserole. Place the cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire, Tabasco, shallots and red bell pepper in a mixing bowl. Season lightly with salt and pepper. Combine until smooth, then gently fold in the crabmeat.
Transfer the mixture the prepared casserole and bake, uncovered, for 12 to 15 minutes.
Serve with crackers or lightly toasted slices of baguette.