Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, salt, and paprika.

Cut in the cold, cubed unsalted butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.

Fold in the shredded sharp cheddar cheese, then pour in the milk just until the dough is combined. Set the dough aside.

In a separate bowl, gently mix the lump crab meat, mayonnaise, softened cream cheese, Dijon mustard, lemon juice, chopped green onion, Old Bay seasoning, and black pepper. Be careful not to break up the crab too much.

For assembly, scoop about 2 tablespoons of biscuit dough and flatten it in your palm. Add a dollop (about 1 tablespoon) of the crab filling in the center, and top with another flattened piece of dough. Gently seal the edges and place the assembled biscuit on the prepared baking sheet.

Bake the biscuits for 14-16 minutes until golden brown.

While baking, prepare the lemon butter topping by mixing the melted unsalted butter, lemon juice, garlic powder, and chopped fresh parsley.

Immediately after the biscuits come out of the oven, brush them generously with the lemon butter topping.

Serve warm with your favorite side, such as a crisp green salad, roasted asparagus, or even a light seafood chowder.