Preheat your oven to 400°F and line a baking sheet with parchment paper.

In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon sugar, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon paprika.

Cut in 1/2 cup cold, cubed unsalted butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs.

Gently fold in 1 cup shredded sharp cheddar cheese, then slowly add 3/4 cup whole milk or buttermilk, stirring just until combined.

In a separate bowl, combine 8 ounces lump crab meat, 3 tablespoons mayonnaise, 2 tablespoons softened cream cheese, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 tablespoon finely chopped green onion, 1 teaspoon Old Bay seasoning, and 1/4 teaspoon black pepper. Fold gently to keep the crab lumps intact.

Divide the biscuit dough into portions. Flatten each portion into a disc, add a spoonful of the crab filling in the center, then fold and seal the edges to create stuffed biscuit balls. Place them on the prepared baking sheet with space between each.

Bake for 15-18 minutes, or until the biscuits are golden brown.

While the biscuits bake, prepare the lemon butter topping by mixing 3 tablespoons melted unsalted butter, 1 tablespoon lemon juice, 1/2 teaspoon garlic powder, and 1 tablespoon chopped fresh parsley.

Remove the biscuits from the oven and brush the lemon butter mixture generously over the tops while still hot.

Serve warm, with extra lemon wedges on the side if desired.