In a medium bowl, combine the mayo, shallot and eggs. Once those are combined add the Worcestershire, mustard, salt, cayenne, Old Bay Seasoning and green onions. Mix to combine, and then fold in the crab meat and ½ cup panko. Shape the crab cakes into 18-22 patties about 1 inch thick and place on a platter.
Preheat oven to 350 degrees.
In a large sauté pan over medium high heat add the olive oil, onion and pepper. Sauté until softened and onions have become translucent.
While the onion and pepper are cooking, add the chicken and salsa to a medium size bowl. Once the vegetables are complete, add to the bowl and mix to combine.
In a medium pot over medium heat, combine the potatoes and broth and simmer for 20 minutes or until potatoes are tender. While potatoes are cooking, prepare a skillet over medium heat. Wash leeks thoroughly and cut into ¼” disks, discarding the dark green portion of the leek. Sauté the leeks in butter for 10 minutes or until tender. Add the leeks and cream to the potatoes and stir well.
In a slow cooker set to high heat, add all of the ingredients. Stirring occasionally until the cheese has melted and the dip is hot, about 1 hour. As soon as the cheese has melted turn the slow cooker to the warm setting. Serve with your favorite tortilla chips.